3-3/4 cups vegetable stock
2 or more ginger root slices
2 cilantro spring
1 stem of lemon grass (optional)
Seaweeds to taste
1 red chile
1 garlic clove, crushed
1 cup diced plain tofu
2 tablespoon soy sauce
2 ounces dried whole-grain noodles
2 carrots, cut into matchstick pieces
1-1/4 cup sliced fresh mushroom
2 teaspoons lemon juice
Cilantro leaves, to garnish
Into a large pan, pour stock. Add ginger root, cilantro, lemon grass, seaweeds, chile and garlic. Slowly bring to a boil. Cover and simmer 25 minutes. Meanwhile, marinate tofu in soy sauce 25 minutes.
In a large pan of boiling water, cook the noodles. Add the tofu, carrots and mushrooms to the stock. Simmer 2 to 3 minutes until tender, then add the lemon juice. At this point, you can put the noodles into bowls and pour the soup over them or simply add the noodles to the soup. Garnish with cilantro leaves and serve at once.
Makes 4 servings.
Adapted from:
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