Title: Tofu and Ginger Soup with Noodles
Categories: Soup Appetizer Entree Pasta
Yield: 6 Servings

80	g	Capellini egg noodles
297	g	Packet firm tofu
2		Sticks celery
4		Shallots
1	tb	Sesame oil
1	tb	Olive oil
3		Cloves garlic, crushed
3	ts	Grated fresh ginger
1 1/2	tb	Finely chopped lemongrass
10		Baby spring onions, quartered
2	tb	Lemon juice
1	tb	Light soy sauce
230	g	Can sliced bamboo shoots, rinsed & drained
3 1/2	c	Vegetable stock
1/4	c	Shredded fresh basil

Add noodles to large pan of boiling water, boil, uncovered, until tender; drain. Cut tofu into 2cm cubes. Cut celery and shallots into 4cm lengths.

Heat oils in pan, add garlic, ginger, lemongrass and onions, cook, stirring, until onions are soft. Add celery, shallots, juice, sauce and bamboo shoots, cook, stirring, about 5 mins or until celery is just tender. Add stock, bring to boil, add noodles and tofu, simmer about 3 mins or until tofu is heated through. Serve sprinkled with basil.

Posted by : Sue Rykmans.

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