Hot and Sour Tofu Noodle Soup

Serves 2

Time 2 hours 15 minutes

Ingredients

2 cm piece ginger, finely sliced 

3 cm piece lemon zest 

3 cm piece lime zest 

1 tsp fresh chilli, finely chopped 

2 cloves garlic, finely sliced 

800ml chicken broth  

3 tsp fish sauce 

1 tsp coconut sugar 

1 tsp tamari or soy sauce 

100g tofu, sliced into 1 cm thick long strips 

1 tbsp lemon juice, or more to taste

1 tbsp lime juice, or more to taste  

½ bunch Chinese broccoli, finely sliced diagonally 

200g cooked udon

1 Asian shallot, finely sliced

Kombucha, to serve 

Method

Add ginger, lemon and lime zest, chilli, garlic, broth, fish sauce, coconut sugar, tamari, and tofu to a medium saucepan and bring to a simmer for 10-12 minutes. 

Add lemon and lime juice and Chinese Broccoli and cook until broccoli is tender but still green and vibrant. 

Divide the cooked udon between bowls, pour broth and tofu over the noodles, top with finely sliced shallot and serve with a fresh, sweet (but sour) kombucha.