Noodle soup with tofu

Photographer: iStockphoto.com

You only need 20 minutes to make this quick, noodle soup made with tofu and spring onions. Plus, it’s low in calories and salt.

Serves: 4

Time to make: 20 mins

Hands-on time: 10 mins

Ingredients

More weights & measures

250g firm tofu, cut into 1cm thick chunks
3 tablespoons oyster sauce
spray oil
2 teaspoons reduced-salt vegetable stock powder
¼ cup root ginger, peeled and sliced
3 tablespoons mirin (rice wine) or sweet sherry
2 teaspoons reduced-salt soy sauce
2 heads bok choy, trimmed and leaves separated
600g medium egg noodles, cooked
100g spinach
½ red chilli, deseeded and thinly sliced
6 spring onions, shredded

Instructions

Stay Awake

1 Pat the tofu cubes dry on kitchen paper. Mix with the oyster sauce and set aside for
10 min. Spray a non-stick frying pan with oil, add the tofu and cook over a high heat for a few min, until browned. Set aside.

2 Put the stock powder, ginger, mirin and soy sauce in a large pan with five cups boiling water and bring to the boil. Reduce the heat to low and simmer for 2–3 min.

3 Add the pak choy and simmer for 1–2 min, until bright green. Add the noodles and spring onions, reserving a few onions, and return to the boil. Remove from the heat and stir in the spinach and tofu.

4 To serve, divide among four serving bowls and top with the chilli and reserved spring onions.

Variations

Make it vegan Use a vegan oyster sauce substitute and choose vegan noodles.

Nutrition Info (per serve)

Calories 193cal

Kilojoules 808kJ

Protein 11.2g

Total fat 4.2g

–Saturated fat 0.6g

Carbohydrates 25.9g

–Sugars 3.1g

Dietary fibre 2.9g

Sodium 866mg

Calcium 406mg

Iron 2.7mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.