Tomato noodle soup with crab and tofu

Ingredients

For 1 serving

• Crab90 g
• Tofu80 g
• Eggs1
• Tomatoes200 g
• Rice noodles60 g
• Fish stock400 ml
• Shallot20 g
• Fish sauce2 teaspoons
• Peanut oil1 teaspoon
• Basilto taste

Contains: nuts, eggs, shellfish, soy, fish, celery,

In season: June – September

Method

1. Peel and slice the shallot; wash the tomatoes and cut into wedges. Heat the groundnut oil in a pan over medium heat and fry the shallot for 2 minutes, until soft, then add the tomatoes and cook for 5 minutes, until softened.
2. Pour in the fish stock and fish sauce and bring to the boil.
3. Meanwhile cover the rice noodles with boiling water in a bowl and leave for 8 minutes, until soft; drain and put them in the serving bowl. Cut the tofu into 2 cm cubes.
4. Beat the egg with the drained crab meat and drop it by spoonfuls into the broth over medium-low heat; cook for 4 minutes without stirring, until the clusters float up set.
5. Add the tofu and heat for 2 minutes, until warmed through.
6. Pour the soup over the noodles and finish with basil leaves.