This soup has a combination of all colours of vegetables and tofu to make it tasty & nourishing.
1 vegetable soup cube
1 tbsp garlic ginger paste
1 tomato chopped
Salt to taste
1 medium carrot diced
50g firm tofu cubed
100g shitake mushroom sliced
50g de-froze green pea
1 tbsp corn flour mixed in 2 tbsp cold water
2 tbsp sesame oil
Few spring onion chopped
Heat oil in a large pan, sauté tofu and mushroom until they are golden brown. Set aside.
In the same pan add 1 bowl of water, soup cube, garlic ginger, chopped tomato and bring to boil. When soup is simmering, add salt, carrot & corn flour mixture and stir well.
Separately boil water in sauce pan, when water is boiling add noodles salt and cook till they are soft. Drain water set aside.
Turn off heat, add stir fried mushroom, tofu and green peas to soup & mix well.
Serve noodles in bowl, and ladle soup into bowls, garnish with spring onion.