Mushroom noodle soup with smoked tofu

1. 1

   First, soak the porcini mushrooms. Put them in a mixing bowl and pour over the boiling water. Leave to soak while you prepare the noodles.

2. 2

   Fill a saucepan with water, bring to the boil and cook the noodles according to the packet instructions, usually for about 5 minutes. Drain when cooked, then tip back into the dry pan and set aside.

3. 3

   Drain the mushrooms, catching the soaking water in a medium saucepan and setting the mushrooms aside on a board. Add the stock pots, ginger, garlic, star anise, cardamom, chilli, soy sauce, spring onions and tofu to the pan. Bring to the boil, then reduce to a simmer and cook for 15 minutes. Add the choi sum or broccoli for the final 2 minutes of cooking.

4. 4

   Divide the noodles between two serving bowls, add the spinach, coriander and mushrooms, then pour over the stock. Finish with a sprinkling of sesame seeds.

1 serving ≈ 650 g

Nutrition values are estimates. - means data is unavailable.