It all comes together in one pot? Yes please!
We follow the rule in our house if you cook you don't wash up...
My husband gets pretty "perplexed" (you might say!) with how much washing up I manage to create. So when I come at him with a one pot dish - that makes him very happy!
This ginger, tomato and soy based noodle dish is so warming and nourishing. The lime makes it tangy if that's how you like it! The white pepper really is the cherry on top for that authentic taste.
Ingredients
Drizzle of olive oil
1 medium red onion
2 heaped teaspoons fresh ginger (more if you like it gingery)
2 cups shredded white cabbage
15-20 green beans
1 cup liquid stock or your broth of choice
2 cups water
1 tin chopped tomatoes
2 tablespoons soy or tamari
500g firm organic tofu, diced
180g soba noodles or noodle of choice
2-4 organic free range eggs
1 tablespoon fresh lime juice (optional for extra tang)
White pepper (not the same as black pepper!)
Method
In a large heavy bottom pot, sauté onion, ginger and cabbage until softened.
Add beans, stock/broth, water, tomatoes, soy/tamari.
Cover with a lid and bring to a simmer.
Add tofu. Cover and bring back to a simmer.
Add noodles, cover with a lid simmer until noodles are cooked. Use a fork to make sure the noodles don’t stick together. The starch from the noodles with thicken the sauce so if you want it soupier add another cup of stock/broth.
Whisk eggs and pour on top of simmering noodles. Stir through as the egg cooks.
Taste and season before serving. This where the lime is optional to make it a little sour and tangy if you like.
Best served with WHITE pepper 😋
