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Noodle, Tofu And Vegetable Soup


enjoy your broth with a bite of silken tofu and fresh hokkien noodles

The ingredient of Noodle Tofu And Vegetable Soup

  • 250g fresh hokkien noodles
  • 1 l campbells real soup base chinese
  • 1 carrot cut into long thin strips
  • 1 stick celery trimmed cut into long thin strips
  • 100g fresh shiitake mushrooms sliced
  • 1 l campbells real soup base chinese
  • 1 bunch chinese broccoli chopped
  • 300g silken tofu cubed
  • 1 teaspoon sesame oil optional
  • 2 green spring onions thinly sliced

The Instruction of noodle tofu and vegetable soup

  • rinse noodles under warm water to separate drain well
  • in a medium to large saucepan bring campbells real soup base chinese to the boil
  • add carrot celery mushrooms and noodles to the campbellu2019s real soup base chinese simmer uncovered for 2 minutes add chinese broccoli and simmer uncovered for 1 minute or until just tender
  • cut tofu into 1 5cm cubes add to soup with sesame oil remove from heat
  • ladle soup into serving bowls top with sliced green spring onions

Nutritions of Noodle Tofu And Vegetable Soup

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