Tofu & Noodle Soup
1 Pkt Eggless Asian Noodles
1/2 Pkt Silken Firm Tofu, diced
3 Cups Vegetable Stock
1/4 Red Onion, thinly sliced
1-2 Stems Shallots/Green Onions, sliced
1 Carrot, shredded
1-2 Tsps Chilli Paste
1 Tbsp Soy Sauce
1 Tsp Ginger
1 Tbsp Vegan Margerine
Extra Vegies for garnish: celery, shallots, chives, etc
(The way I shred vegetables is to take a vegetable peeler and just peel normally)
1. In a large pot heat margerine then add in red onion and shallots. Cook for 5 mins until onions are soft.
2. Reduce heat to medium and add in stock, chilli paste, ginger, soy sauce and carrot.
3. Heat rice noodles as per packet's instructions. Add noodles and tofu cubes to soup. Cook for another 10 minutes on low heat.
4. Take from heat, serve in a bowl and enjoy!