Among chinese, noodles in soup (Tang mein) are far more popular than fried noodles (chow mein). This soup is originally chicken soup, converted to vegetarian version using tofu.
100g firm tofu cut into cube size
50g shitake mushrooms sliced
100g kalian or choy sum chopped
2 spring onions chopped
1 tbsp minced garlic and ginger
1 cube vegetable stock
2 tbsp vegetable oil
Salt and pepper to taste
2 tbsp soy sauce
1 tbsp tomatoes puree
10 spring onion thinly chopped
Heat oil in a pan, add tofu, mushroom and soy sauce, sauté for few minute’s till they are slightly brown. Set them aside
In the same pan add oil sauté ½ of spring onion, garlic ginger paste for a minute. Add tomato puree, vegetable stock and one bowl of water and bring to boil.
Separately boil water in a sauce pan, add noodles cook for 2 minutes. When noodles are cooked add chopped kalian/ choy sum. Drain water set aside.
When soup is simmering, add salt and pepper to taste.
In soup bowls serve noodles, kalian / choy sum, pour soup over noodles, add tofu and mushrooms, garnish with spring onion.