400 g firm tofu — cubed
250 g noodles
2 l vegetable broth
1 piece kombu
4 baby pak choi — sliced lengthways
6 shiitake mushrooms — sliced
1/2 cup shimeji mushrooms
spring onions — sliced
dried chilli flakes
Prep the vegetables and tofu first. You’re going to cook the broth and noodles in 2 separate pots – you can add the noodles to the same pot as the broth but I like to cook them separately so the broth liquid doesn’t go starchy or cloudy.
Heat the broth over medium heat until boiling. Add the kombu and the carrots, cook for 5 minutes.
Cook your noodles according to packet instructions in a separate pot now. Once cooked, I like to rinse the noodles with cold water in a strainer so they don’t stick together.
Add the mushrooms and tofu to the broth, cook for a further 3 minutes. Add the sliced bak choi to the broth and cook for 5 minutes. Test that the vegetables are cooked through.
Divide the noodles into 4 serving bowls, ladle the vegetables, tofu and hot broth liquid into the bowls. Serve with sliced spring onions and dried chilli flakes. Enjoy!
Article written by: Food24
Photo credit: Bon Appetit