Mushroom And Silken Tofu Soup

Whipping up this super healthy and easy mushroom and silken tofu noodle soup takes almost no time at all!

Yield: 4 Servings
Prep Time: 35 mins
Cook Time: 60 mins
Difficulty Level: 1/5

Ingredients

• 3 cups chicken stock (use packet or canned)
• 100 g dry Shiitake mushrooms, soak in warm water for 20 mins, remove stalks and slice
• 2 tbsps light soy sauce
• 2-cm ginger, slice
• 1 tsp sesame oil
• 200 g fresh egg noodles
• 100 g fresh oyster mushrooms
• 1 carrot, cut into strips
• 3 stalks spring onions, trim and slice
• 250 g Fortune Silken Tofu, drain and cube
• 1 red chilli, slice Shredded spring onions, extra

Steps

01. Bring chicken stock to boil in a saucepan with Shiitake mushrooms, soy sauce, ginger and sesame oil. Once boiling, reduce heat and cook gently for 4 to 5 mins.

02. Cook egg noodles following packet instructions. Set aside.

03. Add oyster mushrooms, carrot and spring onion to stock in saucepan. Simmer gently for another 2 mins.

04. Divide noodles among 4 serving bowls. Gently slide tofu cubes into noodles. Pour hot vegetable soup over. Serve topped with chilli and extra shredded spring onions.

Photo: Bauer/Rob Shaw