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Chicken & tofu noodle soup
0 Likes
Total Time:
1 hour 15 minutes
Elevate this classic dish with vibrant colors and rich aromas by prepping a day in advance for enhanced flavor. Tofu, a versatile protein source rich in nutrients like calcium, phosphorus, manganese, and vitamin B1, gives this dish a health boost.
Ingredients:
  • 2 shallots
  • 2 cloves of garlic
  • 2 cm piece of ginger
  • 4 free-range chicken thighs skin off, bone in
  • groundnut oil
  • sesame oil
  • 1 star anise
  • 2 tablespoons low-salt soy sauce
  • 100 g fine rice noodles
  • ½ a bunch of fresh coriander (15g)
  • ½ a bunch of fresh mint (15g)
  • 100 g tofu
  • 4 spring onions
  • ½ a fresh red chilli
  • 100 g baby spinach
  • 4 seaweed nori sheets
  • 1 lime
Instructions:
  • Peel and thinly slice shallots, garlic, and ginger. Remove chicken meat from thighs, slice into thin strips. Heat groundnut oil in a large pan over medium-low heat. Cook shallots, ginger, and garlic until soft, about 5 minutes. Add chicken with 1 tablespoon of sesame oil, cook for a few minutes. Add chicken bones, star anise, cover with 700ml water. Bring to a gentle boil, then simmer covered for 35-40 minutes until chicken is tender. Season broth with soy sauce and black pepper. Remove bones. Cook noodles as per packet instructions, divide between bowls. Prep herbs, tofu, spring onions, and chili. Pour broth over noodles, top with herbs, tofu, onions, chili, spinach, and nori. Squeeze lime over and enjoy!

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