Ginger poached tofu with udon noodles
30 g, thinly sliced
1 bunch(es), trimmed, into 5 cm pieces
1 medium, cut into ribbons
1 bunch(es), or bok choy
silken or soft tofu
350 g, cut into 1cm thick slices
boiled soba noodles
- Place stock, ginger, soy sauce and 2 cups (500ml) water in a large saucepan over high heat and bring to the boil. Reduce heat to low and simmer for 10 minutes.
- Add broccolini, carrot, gai lan and mushrooms and cook for 2 minutes. Add noodles and tofu and cook for 2–3 minutes or until noodles are tender.
- Ladle soup into warmed serving bowls. Top with chilli, and coriander. Drizzle with oil to serve.