Noodle‑Tofu Soup with Oyster Mushrooms

Ingredients

• 2 cm fresh ginger
• 3 spring onions
• 1 red bell pepper
• 100 g green beans
• 150 g bean sprouts
• 2 tbsp sprouting oil
• 1.5 l ready‑made chicken broth
• Salt
• ground black pepper
• 250 g Tofu
• 2 tbsp soy oil
• 350 g king oyster mushrooms
• 300 g egg noodles (Asian supermarket)

Instructions

1. 1.

   Peel and finely grate the ginger. Wash, trim, dry, and slice the spring onions into rings. Wash, halve, seed, and thinly slice the bell pepper. Wash, trim, and cut the green beans into diagonal pieces. Rinse the sprouts under a sieve and drain well. Heat 4 tbsp olive oil in a pot and sauté the spring onions and ginger until translucent. Add the bell pepper strips, stir briefly, then pour in the broth.

2. 2.

   Bring to a quick boil, reduce heat, add the green beans, and simmer for 10 minutes. Season with salt and pepper. Cube the tofu, season with salt and pepper, and fry in hot plant oil until golden brown. Drain on kitchen paper. Clean the oyster mushrooms, tear into small pieces, and quickly stir‑fry in the remaining oil. Season with salt and pepper. Add the noodles, sprouts, and mushrooms to the soup, let them simmer for 5–7 minutes, taste again, ladle into bowls, and sprinkle the tofu cubes on top. Serve immediately.