Noodle and Tofu Soup with Oyster Mushrooms

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Noodle and Tofu Soup with Oyster Mushrooms
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Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr 10 min.
Ready in

Ingredients

for
4
Ingredients
2 centimeters fresh ginger
3 scallions
1 red Bell pepper
100 grams green Beans
150 grams soybean sprout
2 Tbsps Corn oil
1 ½ liters ready to use Chicken broth
salt
freshly ground peppers
250 grams Tofu
2 Tbsps soybean oil
350 grams
300 grams Egg noodle
How healthy are the main ingredients?
Tofusoybean oilgingersalt

Preparation steps

1.

Peel ginger and grate finely. Rinse and dry scallions, cut into rings. Rinse pepper, cut in half, remove seeds and ribs and cut into thin strips. Rinse and dry beans, cut into diagonal pieces. Rinse sprouts in a colander and drain well. Heat 4 tablespoons of olive oil in a saucepan and saute scallions and ginger until softened. Add pepper and saute briefly. Add broth.

2.

Bring to a boil, reduce heat, add beans and simmer for 10 minutes. Season with salt and pepper. Cut tofu into cubes, season with salt and pepper. Heat vegetabple oil in a pan and cook tofu until golden brown. Drain on paper towels. Clean oyster mushrooms, cut into smaller pieces and cook briefly in remaining oil. Season with salt and pepper. Add  noodles, sprouts and mushrooms to the soup, simmer for 5-7 minutes, season to taste again with salt and pepper. Pour soup into bowls and top with tofu. Serve immediately.