Noodle, Tofu And Vegetable Soup

Enjoy your broth with a bite of silken tofu and fresh hokkien noodles.

The ingredient of Noodle Tofu And Vegetable Soup

• 250g fresh hokkien noodles
• 1 l campbells 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 l campbells real soup base chinese
• 1 bunch chinese broccoli chopped
• 300g silken tofu cubed
• 1 tsp sesame oil optional
• 2 green spring onions thinly sliced

The Instruction of noodle tofu and vegetable soup

• rinse noodles under warm water to separate drain well
• in a medium to large saucepan bring campbells real soup base chinese to the boil
• add carrot celery mushrooms and noodles to the campbellu2019s real soup base chinese simmer uncovered for 2 minutes add chinese broccoli and simmer uncovered for 1 minute or until just tender
• cut tofu into 1 5cm cubes add to soup with sesame oil remove from heat
• ladle soup into serving bowls top with sliced green spring onions

Nutritions of Noodle Tofu And Vegetable Soup

fatContent: n a
saturatedFatContent: n a
carbohydrateContent: n a
sugarContent: n a
fibreContent: n a
proteinContent: n a
cholesterolContent: n a
sodiumContent: n a

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