Mushroom and Tofu Broth
A super yummy, quick and easy broth, fantastic for all seasons!
Servings Prep Time
4people 10minutes
Cook Time
15minutes
Servings Prep Time
4people 10minutes
Cook Time
15minutes
Ingredients
Instructions
  1. Pour the vegetable stock into a large saucepan and heat through on the hob. Place the mushrooms into the stock and cook for 5 minutes.
  2. Add in the juice of 1 lime, sugar snaps, ginger, chilli and vinegar, stir together and then leave to simmer for 5 minutes.
  3. Continue by adding the beansprouts, pak choi, noodles and 1 handful of the coriander. Simmer for 3 minutes.
  4. To serve divide the broth into 4 deep bowls and then add the pre-cooked tofu into the bowls (it doesn’t go into the saucepan with the broth!)
  5. Have 1 handful of coriander, the lemon grass, spring onions and lime juice, in the middle of the table as an option extra per serving. Add salt and pepper if needed – make sure you try it without first!
Recipe Notes

I hope you love this recipe as much as I do, try to cook it as quickly as possible, as the sugar-snaps are nicer with a crunch (they will go soggy if you cook them for too long!)

Don’t forget, to find out how I prepare and cook my Tofu, click here!