Tofu, Vegetable & Soba Noodle Broth
200g firm tofu, cut into batons
1 large carrot, sliced
1 head of broccoli, cut into bite sized florets, stalk sliced finely
2 cloves of garlic, sliced
1 tbsp of fresh ginger, grated
1 handful of fresh coriander, roughly chopped
8 cups of liquid vegetable stock
½ packet of buckwheat soba noodles
Heat a pot on a high heat, add the garlic and ginger, add the broccoli stems, the carrot and the tofu.
Add 8 cups of vegetable stock and stir. Cover with a lid and bring to the boil.
When boiling, remove the lid and add the soba noodles, bring to the boil again.
Add the broccoli florets. Stir the soba noodles and cook until al dente.
Remove the pot from the heat and serve into four bowls, topped with coriander.
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