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GINGER NOODLE BROTH WITH CRISPY ORIENTAL TOFU

GINGER NOODLE BROTH WITH CRISPY ORIENTAL TOFU

Servings: 4-6

Ingredients

GINGER BROTH:
1 litre water
2 tbsp (30ml) NOMU Vegetable STOCK
3 slices fresh ginger
1 stem lemongrass, bruised
1 red chilli, split (optional)
1 tsp light soy sauce
Juice of ½ lime

*ORIENTAL SALT:
1 tbsp coarse salt
1 tbsp NOMU Oriental Rub

ORIENTAL TOFU:
Vegetable oil, for deep frying
2 tbsp cornflour
1 tsp oriental salt*
350g firm tofu, drained and cut into cubes

TO SERVE:
1 shallot, peeled and finely sliced
150g vermicelli egg noodles (not rice noodles)

Directions

Cook the noodles according to the package instructions.

To make the broth, heat the water in a large pot until boiling and add the NOMU STOCK. Stir to dissolve. Add the ginger pieces, lemongrass, chilli, soy sauce and lime juice. Allow the broth to simmer over low heat until fragrant. Pour the broth into a large jug and strain through a very fine sieve or muslin cloth back into the pot. You will now have a lovely clear broth.

To make the oriental salt, grind the salt and the NOMU Oriental Rub together in a pestle and mortar until fine.

Heat a deep pan of oil on the stove. Add the sliced shallots and fry until they are crispy and lightly golden. Remove from the oil and leave to drain.

For the oriental tofu, combine the cornflour and the oriental salt together. Coat the cubes of tofu in the flour mixture and, a few at a time, fry the tofu until golden and crispy. Remove using a slotted spoon and leave to drain on kitchen paper. Continue until all of the tofu has been fried.

Serve the steaming ginger broth with the prepared noodles, topped with crispy shallots and deep-fried tofu on the side.

Tip: To make the broth more substantial, you can add your favourite oriental veggies, such as pak choy, tatsoi, shiitake mushrooms, spring onion and mange tout to the broth. If you eat shellfish, prawns are also a fabulous addition!

Ingredients

GINGER BROTH:
1 litre water
2 tbsp (30ml) NOMU Vegetable STOCK
3 slices fresh ginger
1 stem lemongrass, bruised
1 red chilli, split (optional)
1 tsp light soy sauce
Juice of ½ lime

*ORIENTAL SALT:
1 tbsp coarse salt
1 tbsp NOMU Oriental Rub

ORIENTAL TOFU:
Vegetable oil, for deep frying
2 tbsp cornflour
1 tsp oriental salt*
350g firm tofu, drained and cut into cubes

TO SERVE:
1 shallot, peeled and finely sliced
150g vermicelli egg noodles (not rice noodles)

Directions

Cook the noodles according to the package instructions.

To make the broth, heat the water in a large pot until boiling and add the NOMU STOCK. Stir to dissolve. Add the ginger pieces, lemongrass, chilli, soy sauce and lime juice. Allow the broth to simmer over low heat until fragrant. Pour the broth into a large jug and strain through a very fine sieve or muslin cloth back into the pot. You will now have a lovely clear broth.

To make the oriental salt, grind the salt and the NOMU Oriental Rub together in a pestle and mortar until fine.

Heat a deep pan of oil on the stove. Add the sliced shallots and fry until they are crispy and lightly golden. Remove from the oil and leave to drain.

For the oriental tofu, combine the cornflour and the oriental salt together. Coat the cubes of tofu in the flour mixture and, a few at a time, fry the tofu until golden and crispy. Remove using a slotted spoon and leave to drain on kitchen paper. Continue until all of the tofu has been fried.

Serve the steaming ginger broth with the prepared noodles, topped with crispy shallots and deep-fried tofu on the side.

Tip: To make the broth more substantial, you can add your favourite oriental veggies, such as pak choy, tatsoi, shiitake mushrooms, spring onion and mange tout to the broth. If you eat shellfish, prawns are also a fabulous addition!

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