Soupe de nouilles au wok

Name: Soupe de nouilles au wok
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 200 g Smoked tofu (from the health food shop); 300 g Celery; 1 glass (212 ml; separation weight: 110 g) Corn Veal; 1 red chilli pepper; 1 Garlic clove; 30 g fresh ginger; 2 TABLESPOONS Oil; 1 TABLESPOON Tomato paste; 2 TABLESPOONS Instant vegetable stock; 100 g Japanese spun wheat flour noodles; 7-10 Tbsp Soy sauce; several sheets Coriander

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

200 g Smoked tofu (from the health food shop)
300 g Celery
1 glass (212 ml; separation weight: 110 g) Corn Veal
1 red chilli pepper
1 Garlic clove
30 g fresh ginger
2 TABLESPOONS Oil
1 TABLESPOON Tomato paste
2 TABLESPOONS Instant vegetable stock
100 g Japanese spun wheat flour noodles
7-10 Tbsp Soy sauce
several sheets Coriander

Directions

1
First cut the tofu into slices, then into bite-sized pieces. Clean, wash and slice the celery. Drain and chop the corn cobs. Halve the chilli, scrape out the seeds.
2
Wash the chilli pepper and chop finely. Peel garlic and ginger and chop both finely. Heat the oil in a wok, fry the tofu in it and take it out. Sauté garlic, chilli and ginger in the cooking fat.
3
Add tomato paste and sweat briefly. Add 1 litre of water, bring to the boil and stir in the stock. Add celery and simmer for 10 minutes at low heat. After about 5 minutes add noodles to the wok.
4
Add the corn on the veal and tofu to the soup. Season to taste with soy sauce. Serve sprinkled with coriander.