Ginger Tofu and Noodle Soup Japanese cooking recipe

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Ingredients
300 g tofu
2 tablespoons runny honey or agave syrup
1 tablespoon vegetable oil
1 red pepper, finely sliced
75 g shiitake mushrooms, halved
1200 ml hot vegetable stock
1 inch ginger, peeled and grated
4 tablespoons dark soy sauce
250 g udon noodles or egg noodles or rice noodles
100 g baby spinach leaves

Directions
1Heat grill to medium hot and place tofu on a square of foil. Brush with the honey and grill until crispy on outside. (about 10 mins).
2Allow tofu to cool and cut into small chunks 1cm x 1cm and set aside.
3heat the oil and fry the pepper for 3 mins, add mushrooms and fry for a further 3 minutes.
4Add stock, ginger and soy and simmer for 5 minutes.
5Add noodles and simmer for 5 mins or until soft, add spinach and tofu and cook for a further minute.

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