Mushroom and silken tofu noodle soup

1.In a large saucepan, bring master stock to boil with mushrooms, soy, ginger and sesame oil. Reduce heat. Simmer gently 4-5 minutes.

2.Cook egg noodles following packet instructions. Set aside.

3.Add mushrooms, carrot and green onion. Simmer a further 1-2 minutes, until just tender.

4.Divide noodles among 4 serving bowls. Gently slide tofu cubes onto noodles. Divide vegetable soup among bowls. Serve topped with sliced chilli and extra shredded green onions, if desired.