A great meat-free option, this simple tofu noodle soup is packed with flavour.
Serves44
Cook time15 mins15 minutes
Prep time5 mins5 minutes
Ingredients
225g pkt Wellness Road Organic Black Rice Noodles with Chia
4 Coles Australian Free Range Eggs
4 cups (1L) Coles Vegan Chicken Style Stock
400g pkt Coles Kitchen Ready to Stir-Fry Family Mix
350g pkt Coles Nature’s Kitchen Firm Tofu, cut into 2cm pieces
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Cook the noodles in a large saucepan of boiling water following packet directions or until just tender. Drain well. Meanwhile, cook the eggs in a saucepan of boiling water for 6-7 mins for soft-boiled* or until cooked to your liking. Drain and refresh under cold water. Peel and cut in half.
Step 2
Bring the stock to a simmer in a large saucepan over high heat. Add the stir-fry mix and cook for 2 mins or until just tender. Place the tofu in a heatproof bowl. Cover and cook in the microwave on high for 2 mins or until heated through.
Step 3
Divide the noodles among the serving bowls and ladle over the stock mixture. Top with egg and tofu and season to serve.
*A runny yolk is considered to be raw egg. We recommend that pregnant women, young children, the elderly and people with compromised immune systems do not consume raw egg.
225g pkt Wellness Road Organic Black Rice Noodles with Chia
4 Coles Australian Free Range Eggs
4 cups (1L) Coles Vegan Chicken Style Stock
400g pkt Coles Kitchen Ready to Stir-Fry Family Mix
350g pkt Coles Nature’s Kitchen Firm Tofu, cut into 2cm pieces
Description
A great meat-free option, this simple tofu noodle soup is packed with flavour.
Method
Step 1
Cook the noodles in a large saucepan of boiling water following packet directions or until just tender. Drain well. Meanwhile, cook the eggs in a saucepan of boiling water for 6-7 mins for soft-boiled* or until cooked to your liking. Drain and refresh under cold water. Peel and cut in half.
Step 2
Bring the stock to a simmer in a large saucepan over high heat. Add the stir-fry mix and cook for 2 mins or until just tender. Place the tofu in a heatproof bowl. Cover and cook in the microwave on high for 2 mins or until heated through.
Step 3
Divide the noodles among the serving bowls and ladle over the stock mixture. Top with egg and tofu and season to serve.
*A runny yolk is considered to be raw egg. We recommend that pregnant women, young children, the elderly and people with compromised immune systems do not consume raw egg.
