This light, clear soup is brimful of nourishing, tasty vegetables.
30 ml (2 tbsp) groundnut or sunflower oil
200 g (7 oz) smoked or marinated tofu, cubed
3 spring onions, sliced diagonally
2 garlic cloves, cut in thin strips
1 carrot, thinly sliced in rounds
1 litre (1 3/4 pints) 4 cups vegetable stock
30 ml (2 tbsp) soy sauce
15 ml (1 tbsp) dry sherry or vermouth
5 ml (1 tsp) sugar
115 g (4 oz) Cos lettuce, shredded
salt and ground black pepper
1. Heat the oil in a preheated wok, then stir-fry the tofu cubes until browned. Drain and set aside on kitchen paper.
2. Add the onions, garlic and carrot to the wok and stir-fry for 2 minutes. Pour in the stock, soy sauce, dry sherry or vermouth, sugar and lettuce. Heat through gently for 1 minute, season to taste and serve hot.
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