Tofu and vegetable ramen noodle soup | Recipes | Blue Dragon

Ingredients

• 30ml sunflower (or vegetable) oil
• 1/2 head celery, thinly sliced
• 1 large carrot, peeled and thinly sliced
• 1 thumb size ginger, peeled and finely chopped
• 2 cloves garlic, peeled and crushed
• 50ml white wine
• 600ml vegetable stock
• 30ml Blue Dragon Light Soy Sauce
• 200g mixed mushrooms, including chestnut and oyster, sliced
• 400g Blue Dragon Tofu, diced into 3 cm pieces
• 150g bok choy, roughly shredded
• 10g finely ground white pepper
• 200g Blue Dragon Medium Egg Noodles
• 1 small bunch spring onions, finely chopped
• 50g coriander, roughly chopped
• 2 soft boiled eggs, halved
• 1 finely chopped red chilli (optional)