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Tofu and vegetable ramen noodle soup

A hearty bowl of hot broth filled with tofu, fresh veg and noodles, topped with boiled egg.

Prep: 15 mins
Cook: 15 mins
Serves: 2
    • 30ml sunflower (or vegetable) oil
    • 1/2 head celery, thinly sliced
    • 1 large carrot, peeled and thinly sliced
    • 1 thumb size ginger, peeled and finely chopped
    • 2 cloves garlic, peeled and crushed
    • 50ml white wine
    • 600ml vegetable stock
    • 30ml Blue Dragon Light Soy Sauce
    • 200g mixed mushrooms, including chestnut and oyster, sliced
    • 400g Blue Dragon Tofu, diced into 3 cm pieces
    • 150g bok choy, roughly shredded
    • 10g finely ground white pepper
    • 200g Blue Dragon Medium Egg Noodles
    • 1 small bunch spring onions, finely chopped
    • 50g coriander, roughly chopped
    • 2 soft boiled eggs, halved
    • 1 finely chopped red chilli (optional)
    1. Heat the oil in a suitable pan over a medium to high heat. Add the celery, carrot and ginger and garlic, sweat 6–7 minutes until soft. Increase heat to high, add white wine and boil for 1–2 minutes, then add stock,Light Soy Sauce and mushrooms.
    2. Add Tofu and bok choy, sprinkle over white pepper and simmer 3–4 minutes. Keep hot and set aside.
    3. In the meantime, cook Medium Egg Noodles according to packet directions.
    4. Divide Medium Egg Noodles equally into 2 deep serving bowls, top with broth, then sprinkle over spring onions and coriander. Top with egg, chilli (if desired) and serve.

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