Quick Tofu Noodle Soup

Cook Time 15 minutes

Servings 2

Ingredients

160g firm tofu, cubed

200g fresh egg noodles, cook as per packet instructions

2 shiitake mushrooms, quartered

2 leaves of cabbage, chopped

2 soft-boiled eggs, halved

2 chicken stock cubes

1 tbsp mirin

1 tbsp sugar

50ml sake

Method

Bring 2 litres of water to the boil and crumble in the stock cubes. Bring to the boil and add mirin, sugar and sake. Then add the tofu, mushrooms and cabbage.

Cook for 2 - 3 minutes. Portion noodles into boils and spoon over soup, tofu and vegetables. Garnish with the egg.