- 250ml/9fl oz hot vegetable stock
- 100g/3½oz dried egg noodles (or other dried noodles)
- 75g/2½oz tofu, chopped into cubes
- 1 tbsp soy sauce
- 1 red bird's eye chilli, chopped
- 25g/1oz ginger, chopped
- 3 mushrooms, sliced
- 1 lime, juice only
- 1½ tbsp sesame oil
- 2 tbsp chopped coriander, to serve
- Put the vegetable stock into a saucepan and bring up to the boil. Add the noodles and cook for two minutes.
- Add the tofu, soy sauce, chilli, ginger, mushrooms, lime juice and sesame oil and cook for five minutes.
- To serve, transfer the broth into a serving bowl and garnish with the coriander.