Tofu and egg noodle soup

Author: Chrissy Freer - B App Sc Nut, Grad Cert Human Nut

Photographer: André Martin

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Serves: 4

Time to make: 20 mins

Ingredients

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2 teaspoons salt-reduced vegetable stock powder
3cm piece fresh ginger, peeled, sliced
2 teaspoons salt-reduced soy sauce
1.5L boiling water
440g fresh egg noodles
200g Chinese marinated tofu
2 bunches baby bok choy, trimmed, leaves separated

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Instructions

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1 Place stock powder, ginger and soy sauce in a large saucepan with boiling water and bring to the boil. Reduce heat to low and simmer for 2-3 minutes.

2 Meanwhile, put noodles in a large bowl and cover with boiling water. Let stand for 2 minutes.

3 Add tofu and bok choy to broth. Simmer for 1-2 minutes, or until bok choy is bright green. Remove from heat.

4 Drain noodles and divide among 4 serving bowls. Ladle broth over noodles. Serve with sliced chilli and spring onions.

Nutrition Info (per serve)

Calories 311 cal

Kilojoules 1300 kJ

Protein 16 g

Total fat 5 g

Saturated fat 1 g

Carbohydrates 50 g

Sugar 2 g

Dietary fibre 5 g

Sodium 610 mg

Calcium 70 mg

Iron 3 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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