Chinese Red Soup
Chilli, garlic and ginger soup.
Serves: 6
Preparation: 5 mins
Cooking: 15 mins
Ingredients
- 1 litre good quality vegetable stock
- 2 to taste, small red chillies, deseeded and shredded
- 2 large whole (unpeeled) garlic cloves
- 2.5-3cm of fresh root ginger, peeled and finely shredded
- 1 small or 1/2 large red pepper, deseeded and finely shredded
- 2 medium firm tomatoes, deseeded and diced
- 6 red radishes, trimmed and diced
- 1 tbsp light soy sauce
- 50g cellophane (stir fry) noodles, broken into short lengths
- 250g pkt Cauldron Organic Tofu (Natural soya bean curd), drained and diced in 1.5cm cubes
Method
- Pour the stock into a large pan and add the chilli, garlic and ginger. Bring to the boil and simmer for 10 min.
- Remove and discard the garlic cloves. Add the remaining ingredients including the tofu and simmer for a further 5 min before serving.
Tip: Garnish with Sesame oil and slithers of spring onion
