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Vital Statistics

Preparation Time

10 minutes

Cooking Time

20 minutes




  • 1 litre vegetable stock
  • 2 Bart star anise
  • 1tsp Bart ginger paste
  • 2tsp Bart garlic paste
  • 4 dried shiitake mushrooms
  • 4 spring onions, chopped
  • 8 baby corn, sliced length ways
  • 1 small carrot, sliced into matchsticks
  • 50g exotic mushrooms, sliced
  • 1 pak choi, sliced length ways
  • 2 spring onions, sliced
  • 200g fresh udon noodles
  • 2tsp sesame oil
  • 200g tofu, well drained and cut into slices
  • 2tbsp teriyaki sauce
  • 1 lime to serve

  1. Put the vegetable stock, star anise, ginger paste, garlic paste, shiitake mushrooms and spring onions into a large pan and bring to a simmer. Leave to cook for 10 minutes then strain and return the broth to the pan.
  2. Add the corn, carrot and mushrooms to the pan, return to a simmer then add the spring onions, pak choi and noodles to the pan to heat through.
  3. Meanwhile heat the oil in a frying pan and cook the tofu until browned on each side, turning gently. Pour over the teriyaki sauce and turn off the heat. Turn the tofu pieces in the sauce.
  4. To serve pile the noodles and vegetables into 2 bowls, pour over the broth and top with the slices of tofu and a good squeeze of lime.
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