Student Bites: Seaweed & Tofu Soup Noodles

Posted by mn251 at Mar 22, 2019 12:45 PM |
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.

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