Tofu Noodle Soup

• 125 g firm tofu
• 4 teaspoons low-sodium vegetable bouillon granules
• 1 liter boiling water
• 1 garlic clove, finely grated
• 1 teaspoon grated fresh ginger
• 170 g ready to cook soba noodles
• 2 spring onions, finely sliced
• 3 mushrooms, sliced
• 14 cup frozen sweet corn
• 14 cup frozen petits pois
• 2 teaspoons reduced sodium soy sauce
• 12 teaspoon dried chili pepper flakes

1. In a large saucepan dissolve bouillon powder in boining water (or use a litre of home made stock) add garlic and ginger and bring to simmer.
2. Cut tofu into small cubes and add, simmering for about 5 minutes.
3. Add sliced spring onions, mushrooms, sweetcorn, peas, noodles (use whatever ones you have/like) soy sauce and chilli flakes (or use a few shreds of a fresh chilli to taste).
4. Simmer for further 5 minutes - until veggies and noodles are cooked.
5. Add splash more soy sauce to taste as you serve.

firm tofu, vegetable bouillon granules, water, garlic, ginger, ready, spring onions, mushrooms, frozen sweet corn, frozen petits pois, soy sauce, chili pepper

Taken from www.food.com/recipe/tofu-noodle-soup-271503 (may not work)