Student Bites: Seaweed & Tofu Soup Noodles
Learn how to make tasty seaweed and tofu noodles, inspired by Kwoklyn Wan's visit on Monday 25 March.
This dish is for you when you fancy a quick snack or a light lunch/dinner. Packed with flavour and a subtle hint of heat from the ginger, it' light and refreshing and won’t leave you feeling bloated! Recommended by Leicester culinary guru Kwoklyn Wan.
SERVES 1
PREP TIME: 5 MINUTES
COOKING TIME: 5 MINUTES
Ingredients:
- ½ Cup Firm tofu, cut into 1cm cubes
- ½ Cup sliced mushrooms
- 500ml Vegetable stock
- 3 slices Ginger, 3cm long
- 2 tbsp. Soy sauce
- ¼ tsp. White pepper
- 3 Sheets of Dried Seaweed (nori), cut in half into 2cm thick strips
- 1 Pack or Nest of Noodles (Ramen, Udon, Soba or Egg the choice is yours) (Please see
- individual cooking instructions on noodle packets)
- 1 Spring Onion, finely sliced
- Splash Sesame oil – Add at the very end of cooking
Recipe:
- In a large saucepan or wok add stock along with the ginger, soy sauce & white pepper.
- Bring to the boil and then turn down to simmer.
- If using fresh noodles add these to the stock along with the tofu & mushrooms.
- Cook for 2 minutes, turn off heat, add the nori strips and a drizzle of sesame oil.
- Serve hot.
