Tofu and egg noodle soup

Ingredients:

• 2 teaspoons salt-reduced vegetable stock powder
• 3cm piece fresh ginger, peeled, sliced
• 2 teaspoons salt-reduced soy sauce
• 1.5L boiling water
• 440g fresh egg noodles
• 200g Chinese marinated tofu
• 2 bunches baby bok choy, trimmed, leaves separated

Instructions

Step 1Place stock powder, ginger and soy sauce in a large saucepan with boiling water and bring to the boil. Reduce heat to low and simmer for 2-3 minutes.

Step 2Meanwhile, put noodles in a large bowl and cover with boiling water. Let stand for 2 minutes.

Step 3Add tofu and bok choy to broth. Simmer for 1-2 minutes, or until bok choy is bright green. Remove from heat.

Step 4Drain noodles and divide among 4 serving bowls. Ladle broth over noodles. Serve with sliced chilli and spring onions.