Asian-style soup with tofu and rice noodles

Ingredients (serves 3)

• Tofu (firm)300 g
• Rice noodles (dry)150 g
• White cabbage200 g
• Carrot100 g
• Mushrooms (button)200 g
• Soy sauce30 g
• Rapeseed / sunflower oil5 g

Also: Garlic, ginger, spring onions, coriander, lemon, chilli, water (~1.5 l)

Method

1. Get ready: finely grate the garlic and ginger. Slice the mushrooms, cut the carrot into thin matchsticks, the cabbage into thin strips and the tofu into 1.5 cm cubes.
2. In a pan, heat 1 tsp oil (5 g) over medium heat and fry the garlic and ginger for up to 1 min, until fragrant. Don't let them burn.
3. Pour in 1.5 l water and 30 g soy sauce (about 2 tbsp). Bring to the boil over high heat (about 8 min).
4. Add the mushrooms, carrot and cabbage and cook over medium heat for 8 min. Then add the tofu and cook for another 2 min until hot.
5. Meanwhile, put the noodles in a bowl, cover with hot water and leave for 8 min. Drain and divide between bowls.
6. Pour the hot soup over the noodles. Squeeze in lemon juice to taste, and sprinkle with spring onions, coriander and chilli.