Noodle and Tofu Soup with Oyster Mushrooms
Ingredients
- 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
Preparation steps
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.
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.
