Tofu and egg noodle soup

Instructions

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.