Lunch

Chinese noodle, tofu and vegetable soup

This Chinese-style soup is perfect if you’re looking for a quick and easy meat-free meal. Filled with the hearty goodness of tofu, vegetables and noodles, it's a nourishing winter recipe.
Chinese noodle, tofu and vegetable soup
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Rich in protein while being exceptionally low in fat, tofu is a superstar of the superfood world. Made by mixing water with soybean milk, it’s a bean curd, and it’s long been used as an alternative to meat in Asia. You’ll also get a heap of omega-3, iron, copper and selenium with each serving – fantastic for overall heart health.

Ingredients

Method

1.Bring stock, the water, ginger, garlic, sauce and sugar to the boil in a large pan.
2.Meanwhile, remove stems from mushrooms; thinly slice caps. Separate gai lan stems and leaves.
3.Rinse noodles under warm water to separate; drain well.
4.Add carrot, celery, mushrooms, gai lan stems and noodles to the pan; simmer, uncovered, for 2 minutes. Add gai lan leaves; simmer, uncovered, for 1 minute or until just tender
5.Cut tofu into 1.5cm cubes; add to soup with oil. Season to taste with a little extra soy sauce or salt. Remove from heat.
6.Ladle soup into serving bowls; serve with chilli, onion and white pepper.

If you can’t find gai lan, you can use baby buk choy, choy sum, broccolini or snow peas.

Note

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