Asian broth with tofu, rice noodles and fresh herbs

Ingredients

For 1 serving

• Vegetable broth400 ml
• Rice noodles50 g
• Tofu100 g
• Bean sprouts50 g
• Ginger5 g
• Tamari1 tablespoon
• Cilantroto taste
• Lime0.5

Contains: soy, celery,

Method

1. Peel the ginger and slice it; put it in a small pan with the vegetable stock and tamari, bring to the boil and simmer over low heat for 10 minutes, until the broth is fragrant.
2. Meanwhile boil water in a kettle, pour it over the rice noodles in a bowl and leave them to soak for 5 minutes, until soft; drain and rinse briefly.
3. Drain the tofu and cut it into cubes of about 1.5 cm; rinse the bean sprouts; pick the fresh coriander leaves; cut the lime into wedges.
4. Remove the ginger from the broth and bring it back to a rolling boil.
5. Put the noodles, tofu and sprouts in the bowl and pour the boiling broth over them, which heats everything through; finish with the coriander and freshly squeezed lime juice.