Noodle, Tofu and Vegetable Soup Recipe
- 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.