TOFU SOUP WITH NOODLES - Lake Crystal Natural Lake Salt and Nigari - Lake Salt and Nigari harvested from a pristine 5 million year old salt lake in remote Western Australia

125g firm tofu, diced, made with Pink Lake Nigari
125g Udon Noodles or taglietelle
2 teaspoons oil
1.2ltrs vegetable stock
60ml sake or Japanese rice wine
1 tsp sugar
1 tsp soy sauce
75g Long Green Beans
2 Spring Onions, trimmed and thinly sliced
2 tabs miso paste
1 small Red Chilli, chopped

METHOD

• Cook the noodles according to packet instructions. Drain, refresh under cold water, drain again.
• Toss with the oil and leave to one side.
• Pour stock, sake or rice wine, sugar and soy sauce into a saucepan.
• Bring to boil, cover and simmer for 10 mins.
• Add the miso paste, tofu and Green Beans
• Heat thoroughly for about 5 minutes.
• Add the noodles.
• Heat through.
• Serve immediately.

Pink Lake Nigari an organically certified coagulant to enhance your Tofu making.