Ginger Tofu And Noodle Soup - cooking recipe

Ingredients

300 g tofu
2 tablespoons runny honey or 2 tablespoons agave syrup
1 tablespoon vegetable oil
1 red pepper, finely sliced
75 g shiitake mushrooms, halved
1200 ml hot vegetable stock
1 inch ginger, peeled and grated
4 tablespoons dark soy sauce
250 250 g egg noodles or 250 g rice noodles
100 g baby spinach leaves

Preparation

Heat grill to medium hot and place tofu on a square of foil. Brush with the honey and grill until crispy on outside. (about 10 mins).
Allow tofu to cool and cut into small chunks 1cm x 1cm and set aside.
heat the oil and fry the pepper for 3 mins, add mushrooms and fry for a further 3 minutes.
Add stock, ginger and soy and simmer for 5 minutes.
Add noodles and simmer for 5 mins or until soft, add spinach and tofu and cook for a further minute.