Asian Silken Tofu & Noodle Broth with Ginger & Soy
Ginger garlic broth with soy and rice vinegar, simmered pak choi and tofu, served over egg noodles.
- 300 g Firm tofu
- 150 g Egg noodles
- 800 ml Vegetable stock
- 25 g Fresh ginger
- 3 whole Garlic clove
- 2 tbsp Soy sauce
- 1 tbsp Rice vinegar
- 80 g Spring onion
- 150 g Pak choi
- 2 tsp Sesame oil
- 2 g Dried chilli flakes
- ½ whole Lime
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Add to a shopping listHow the shopping list works →- Step 1
Press tofu between paper towels for 10 minutes to remove excess moisture. Cut into 2cm cubes.
- Step 2
Peel and finely slice fresh ginger. Mince garlic cloves. Slice spring onions, separating white and green parts. Halve pak choi lengthwise.
- Step 3
Heat vegetable stock in a large saucepan over medium-high heat. Add ginger, garlic, and white parts of spring onions. Simmer for 5 minutes.
- Step 4
Add soy sauce and rice vinegar to the broth. Taste and adjust seasoning as needed.
- Step 5
Cook egg noodles according to packet instructions. Drain and set aside.
- Step 6
Gently add tofu cubes and pak choi to the simmering broth. Cook for 3-4 minutes until pak choi is tender.
- Step 7
Divide noodles between two bowls. Ladle broth, tofu, and pak choi over noodles.
- Step 8
Drizzle with sesame oil, sprinkle with chilli flakes and green parts of spring onions. Squeeze lime juice over each bowl and serve immediately.
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