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Noodle, Tofu and Vegetable Soup

  • Serves 4
  • Preparation Time 10MINS
  • Cook Time 15MINS

250g fresh hokkien noodles

1 L Campbell’s Real Stock Chinese Dumpling Soup Base

1 carrot, cut into long thin strips

1 stick celery, trimmed, cut into long thin strips

100g fresh shiitake mushrooms, sliced

1 bunch Chinese broccoli, chopped

300g silken tofu, cubed

1 tsp sesame oil (optional)

2 green spring onions, thinly sliced

STEP 1 Rinse noodles under warm water to separate, drain well.

STEP 2 In a medium to large saucepan bring Campbell’s Real Stock Chinese Dumpling Soup Base to the boil.

STEP 3 Add carrot, celery, mushrooms and noodles to the Campbell’s Real Stock Chinese Dumpling Soup Base, simmer, uncovered for 2 minutes. Add Chinese broccoli and simmer, uncovered for 1 minute or until just tender.

STEP 4 Cut tofu into 1.5cm cubes, add to soup with sesame oil. Remove from heat.

STEP 5 Ladle soup into serving bowls, top with sliced green spring onions.