Recipe for Tofu, Vegetable and Noodle Soup 
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Yield:
4
Ingredients:
Amount Ingredient
250 gm Beans sliced into 4-5 cm
lengths
1 med Carrots peeled & sliced
1 x Leeks washed & sliced
finely
2 tsp Peanut Oil
10 x leaves Spinach (English) shredded
2 tbl Coriander chopped
150 gm Mushroom (Cups/Buttons) sliced
1 lt Chicken Stock or beef stock
1 tsp Sesame Oil
2 tsp Soy Sauce (Salt Reduced)
1 x Radish (white) about 20cm long peeled & sliced
150 gm Noodles (fine)
300 gm Firm Tofu cut into small
Instructions:
Instructions: Contains approximately 4 portions
Preparation time is approximately 20 minutes

In a large saucepan, heat oils over a gentle heat and add radish, carrot, and leek. Stir gently for 2-3 minutes until vegetables soften slightly then add stock. Bring to the boil and simmer for 3 minutes.

Add noodles, mushrooms and beans, bring back to the boil and cook for 2 minutes.

Add tofu, spinach, soy sauce and coriander. Simmer for 2-3 minutes and serve at once.

NOTES : This Japanese-inspired soup can be used as a first course or as a luncheon meal.

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