Ingredients
200ml/7fl oz hot chicken or vegetable stock
1 small knob ginger, cut into julienne
1 tbsp spring onion, shredded
1 tbsp sesame oil
1 tbsp soy sauce
50g/1¾oz firm tofu, cubed
50g/1¾oz rice noodles
1 tbsp chopped coriander
Method
1. Bring the stock to simmer in a small saucepan.
2. Add the ginger, spring onion, sesame oil and soy sauce and stir.
3. Add the tofu and noodles and half the coriander. Remove from the heat.
4. Leave for five minutes to cook through.
5. To serve, pour into a bowl and sprinkle with the remaining coriander.
