Name: Noodle, tofu and vegetable soup
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 1
Ingredients: 250g fresh hokkien noodles; 1 L Real Soup Base - Chinese; 1 carrot, cut into long thin strips; 1 stick celery, trimmed, cut into long thin strips; 100g fresh shiitake mushrooms, sliced; 1 bunch Chinese broccoli, chopped; 300g silken tofu, cubed; 1 tsp sesame oil (optional); 2 green spring onions, thinly sliced

Noodle, tofu and vegetable soup

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Prep Time:
10 minutes

Cook Time:
15 minutes

Total Time:
25 minutes

Savor flavorful broth with tender tofu and chewy noodles.

Ingredients:

250g fresh hokkien noodles
1 L Real Soup Base - Chinese
1 carrot, cut into long thin strips
1 stick celery, trimmed, cut into long thin strips
100g fresh shiitake mushrooms, sliced
1 bunch Chinese broccoli, chopped
300g silken tofu, cubed
1 tsp sesame oil (optional)
2 green spring onions, thinly sliced

Instructions:

Separate noodles by rinsing under warm water, then drain thoroughly.
Bring Campbell's Real Soup Base-Chinese to a gentle boil in a medium to large saucepan.
Combine carrot, celery, mushrooms, and noodles with Campbell’s Real Soup Base-Chinese in a pot. Simmer uncovered for 2 minutes. Then, add Chinese broccoli and continue to simmer uncovered for 1 minute until tender.
Cube the tofu into 1.5cm pieces and gently stir in with sesame oil before taking it off the heat.
Garnish serving bowls of soup with fresh sliced green spring onions.

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