Vietnamese-Style Tofu & Mushroom Broth with Rice Noodles
Rice noodles served in ginger-scented broth, with pan-fried tofu and mushrooms, seasoned with tamari, lime juice, and sesame oil.
- 200 g firm tofu, pressed and cut into 1cm cubes
- 120 g shiitake mushrooms, sliced
- 400 ml vegetable stock
- 80 g rice noodles (dried)
- 15 g fresh ginger, peeled and sliced into thin matchsticks
- 20 ml lime juice
- 1 tbsp tamari or soy sauce
- 1 tsp sesame oil
- 20 g fresh coriander leaves
- 30 g spring onions, sliced on the bias
- ¼ tsp dried chilli flakes
- 2 tsp vegetable oil for frying
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Add to a shopping listHow the shopping list works →- Step 1
Bring a pot of water to the boil. Add rice noodles and cook according to packet instructions (typically 4–5 minutes). Drain and set aside.
- Step 2
Heat vegetable oil in a frying pan over medium-high heat. Pan-fry tofu cubes for 6–8 minutes, turning occasionally, until golden on all sides. Set aside on a plate.
- Step 3
In the same pan, add sliced mushrooms and cook for 4–5 minutes until softened and lightly caramelised. Add ginger matchsticks and cook for 1 minute until fragrant.
- Step 4
Pour in vegetable stock and bring to a gentle simmer. Add tamari, lime juice, and sesame oil. Taste and adjust seasoning.
- Step 5
Return tofu to the pan and simmer gently for 2–3 minutes to warm through.
- Step 6
Place cooked noodles in a serving bowl. Pour the hot broth, tofu, and mushrooms over the noodles. Top with spring onions, fresh coriander, and a pinch of chilli flakes. Serve immediately.
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