900ml - vegetable stock
175 gms – Tofu/Cottage cheese (Cut in cubes)
1 tsp – (chopped) fresh root ginger
1 nos - garlic clove (finely chopped)
50gms - rice or wheat noodles
2 tbsp – sweet corn (canned or frozen)
2-3 nos - mushrooms (thinly sliced)
2 nos - spring onions (shredded)
2 tsp - soy sauce , plus extra for serving
mint or basil leaves and a little shredded chilli (optional) or shredded carrot, to serve
1. Pour the stock into a pan and add the tofu or cottage cheese, ginger and garlic. Bring to the boil, then reduce the heat, partly cover and simmer for 5 mins, until the tofu/c cheese is tender. Remove the tofu/c cheese to a board and shred into bite-size pieces using a couple of forks.
2. Return the tofu/c cheese to the stock with the noodles, corn, mushrooms, half the spring onions and the soy sauce. Simmer for 3-4 mins until the noodles are tender. Ladle into two bowls and scatter over the remaining spring onions, herbs and chilli shreds if using. Serve with extra soy sauce for sprinkling.