Hot & Sour Noodle Soup

Method:

• Begin by pre-heating the oven to 200 degrees (gas mark 6)
• Line a large tray with baking paper and set to one side
• Drain and lightly press the tofu to remove the excess water. Chop in to bite size pieces
• Add the tofu to a bowl along with a little sesame oil, a pinch of sea salt and a pinch of black pepper. Toss together
• Place the tofu on the lined baking tray. Put the tray in the pre-heated oven and bake for 20-25 minutes, or until crispy
• While the tofu is baking, prepare the soup. Finely chop the mushrooms and peppers. Add the mushrooms and peppers to a large pan along with a generous drizzle of sesame oil. Saute on a low heat for around 5 minutes
• Finely chop the spring onions and spring greens. Add the spring onions and spring greens to the pan along with a handful of bean sprouts
• Stir to combine then saute for a further 5 minutes
• Add the mushroom stock and chilli garlic sauce. Stir to combine then simmer on a medium heat until the mushrooms are soft
• Add the tapioca starch to a small dish along with a splash of water. Beat until a smooth mixture is formed
• Add the mixture to the soup. Stir continuously until the soup has thickened
• Remove the tofu from the oven and transfer to the soup along with the cooked rice noodles
• Season to taste then serve

This recipe serves 4.