10 Minute Thai Noodle Soup
2 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 0.5 tablespoons Sesame oil
- 160 g Marinated Tofu Pieces
- 4 Shallots (diced)
- 2 Garlic clove (crushed)
- 1 tbsp Fresh ginger (grated)
- 2 head Pak choi (bok choy) (chopped)
- 6 Shiitake mushrooms (sliced)
- 750 ml Vegetable stock
- 0.5 tsp Red chilli flakes
- 70 g Brown rice noodles
- 2 Spring onion (Scallion) (sliced)
Method
- Put a 0.5 tbsp Sesame oil in a pan and add 4 Shallots, 2 Garlic clove and 1 tbsp Fresh ginger. Gently cook for 2 minutes.
- Add 160 g Marinated Tofu Pieces, 2 head Pak choi (bok choy) and 6 Shiitake mushrooms. Cook for 2 minutes.
- Add 750 ml Vegetable stock and 70 g Brown rice noodles to the pan and simmer for 4 minutes.
- Serve and sprinkle 2 Spring onion (Scallion) and 0.5 tsp Red chilli flakes (optional) on top.