Tofu Noodle Soup With Yellow Bean Sauce
If you need something light and clean with a sauce to change the spice level for individual tastes, this is the dish for you. Packed with Asian flavours, fresh vegetables, crispy tofu and udon noodles.
To make the sauce, purée the ingredients together with a stick blender or in a small liquidiser.
If the sauce is a little too thick to mix properly, add a touch of water.
To make the soup base, put the veg stock in a large pan with the garlic, star anise, ginger, salt, and half of the spring onions.
Bring to the boil and simmer for 20 minutes.
Strain the stock into a clean pan to remove the bits.
Bring back to the boil, add your udon noodles, and cook for 4-6 minutes.
Add the sugar snaps, spring onions, and pak choi then bring back to the boil and cook for 1- 2 minutes.
Remove from the heat and add the bean sprouts and sesame oil.
Ladle into bowls, top with chopped coriander, sliced chilli, and the warm crispy tofu. Serve with the sauce either drizzled on the soup or on the side.
4 cloves of garlic chopped
30g ginger sliced (skin on)
1 star anise
1 tsp salt
8 spring onions shredded at an angle
3 portions of dried Udon noodles
3 heads of pak choi halved lengthways and washed.
125g or small pack sugar snap peas cut in thirds at an angle.
200g bean sprouts
1 red chilli deseeded and sliced
2Tbsp sesame oil
1 small bunch of coriander
2 1/2 ltrs vegetable stock
I block tofu pressed, diced and panfried with salt and pepper until crispy.
For the sauce
4 cloves of garlic
25g peeled fresh ginger
1 medium red chilli
2Tbsp rice wine vinegar
3tsp yellow bean paste
2Tbsp Tamari or dark soy sauce