Prep:  10 min
Cook:  30 minutes
Serves:  4
Average: 4 (6 votes)
A delightful warming noodle soup - a great vegetarian winter dinner idea and is quick and easy to whip up.

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Mushroom, Tofu & Spinach Noodle Soup
  1. Place tofu, in a single layer, in a ceramic dish. Combine 2 tbs kecap manis and 1 tbs sweet chilli sauce and spoon over tofu. Turn to coat. Cover and refrigerate 30 minutes if time permits
  2. Preheat a large non-stick frying pan on medium-high Brush pan with a little oil and cook tofu, in two batches, for 3-4 minutes each side or until caramelised. Transfer to a plate, keep warm
  3. Heat a wok over medium-high heat until hot. Add 3 tsp oil, onions, garlic and ginger and stir-fry 30 seconds until aromatic
  4. Add remaining oil and mushrooms, stir-fry 3-5 minutes until almost tender. Stir in stock and bring to the boil Reduce heat to medium-low and simmer 5 minutes
  5. Stir in remaining kecap manis, chilli sauce and noodles and simmer further 5 minutes until noodles warmed through
  6. Add spinach and cook 1 minute until wilted. Cut tofu slices and put into base of serving bowls Ladle over soup and serve
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