Tofu, portobello mushroom and noodle soup

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1/3 of a block of tofu (marinated in your choice of marinade) thinly sliced One portobello mushroom thinly sliced A handful of spinach chopped finely One spring onion chopped into thin rounds One portion of rice noodles 1/3 of a vege stock cube Chilli flakes to preference 1/2 tsp - 1 tsp of lemongrass paste Roughly 1 tbsp soy sauce Roughly 1 tbsp maple syrup Boiling water


Fry the tofu over a high heat While the tofu is frying put the remaining ingredients in a large bowl Cover with boiling water and leave to cook with a plate over the top for about 2 and a half minutes Once cooked put tofu on top and serve!


Super quick and easy! Roughly multiply the ingredients for the number of people.

Source: Sarah McBride