Healthy Tofu Broth Japanese cooking recipe

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9 fluid ounces hot vegetable stock
3 1/2 ounces dried egg noodles (or other dried noodles)
2 1/2 ounces tofu, chopped into cubes
1 tablespoon soy sauce
1 red bird’s eye chili, chopped
1 ounce gingerroot, chopped
3 mushrooms, sliced
1 lime, juice of
1 1/2 tablespoons sesame oil
2 tablespoons chopped fresh coriander, to serve

1Put the vegetable stock into a saucepan and bring up to the boil.
2Add the noodles and cook for two minutes.
3Add the tofu, soy sauce, chilli, ginger, mushrooms, lime juice and sesame oil and cook for five minutes.
4To serve, transfer the broth into a serving bowl and garnish with the coriander.

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