Tofu & Veggie Vermicelli Noodle Soup

Cooking Steps

• Dice the red onion and crush the garlic. Thinly slice the ginger, bell pepper and mushrooms. Cut the broccoli into small florets (you can use the stalks too).
• Heat a large pot on a medium heat with a dash of olive oil then cook the red onion, garlic and ginger for a couple minutes until the onion softens. Stir in the rest of the veg and cook for 5 minutes.
• Make up the vegetable stock cube(s) with 200ml boiling water per serving. Pan fry the tofu in a frying pan for a few minutes with a dash of oil until golden. Or else you can crumble it directly into the soup and simmer it gently for a few minutes.
• Add the noodles, stock, tamari and lime juice and boil for 2-3 minutes until the noodles are cooked. Plate up and enjoy!