Ginger poached tofu with udon noodles

Bring 2 cups water and ½ vegetable stock cube to the boil. Add 2cm piece fresh ginger (thinly sliced), 1 tsp soy sauce, ¼ bunch broccolini (chopped), ¼ carrot (chopped), ¼ bunch Gai lan (chopped), 30g Shiitake mushrooms and simmer for 2 minutes. Add 50g shelf- fresh udon noodles and 80g silken tofu (chopped) and cook until noodles are tender. Serve topped with chopped fresh red chilli, fresh coriader and 1 tsp flaxseed oil .