The 5:2 Diet Cookbook by Laura Herring

Author:Laura Herring [Herring, Laura; Reavell, William]
Language: eng
Format: epub
ISBN: 9781612433080
Publisher: Ulysses Press

Vegetable, Noodle and Tofu Broth

CALORIES PER SERVING:

Serves 4

Preparation time: 20 minutes

Cooking time: 1–1/4 hours

The success of this soup depends on the quality of the stock, which is used to poach a selection of vegetables and the tofu. The following recipe makes an authentic Thai stock—make a large batch and freeze the stock to use in this or other soups.

1oz (25g) dried black or shiitake mushrooms

1 large carrot

2oz (50g) cauliflower florets

2oz (50g) baby corn

3.5oz (100g) plain tofu

2 tbsp dark soy sauce

1 tbsp lemon or lime juice

2oz (50g) dried egg thread noodles

mint leaves, to serve

chili oil, to serve

for the Thai-style stock

1 onion, roughly chopped

2 carrots, roughly chopped

2 celery sticks, roughly chopped

2 garlic cloves, roughly chopped

2 lemongrass stalks, roughly chopped

0.5oz (15g) fresh ginger root, roughly chopped

4 Kaffir lime leaves

4 cilantro roots, scrubbed

1 tsp white peppercorns

1 tsp salt

Start by making the stock. Place 5c (1.2 liters) water in a large saucepan and add the onion, carrots, celery, garlic, lemongrass and ginger. Scatter over the remaining ingredients, bring to a boil, cover and simmer over a gentle heat for 1 hour.

Put the dried mushrooms in a bowl, pour over 1/2c (120ml) boiling water and leave to soak for 30 minutes. Strain and reserve the liquid; chop the mushrooms.

Prepare the remaining vegetables. Cut the carrot into matchsticks; divide the cauliflower into small florets; halve the sweetcorn lengthways; set aside. Cube the tofu.

Strain the stock into a clean pan and stir in the soy sauce, lemon or lime juice and reserved mushroom liquid. Return to a boil and stir in the prepared vegetables, tofu and soaked mushrooms. Simmer for 5 minutes.

Plunge in the noodles and simmer for another 5–6 minutes until the noodles and vegetables are tender. Ladle the soup into large warmed soup bowls. Serve at once, scattered with mint leaves and drizzled with a little chili oil.

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