(For all ingredients, please use organic versions if available) (Serves 4) ½ block firm tofu Bok choy (or spinach) Watercress; Mushrooms Mushroom seasoning Oil Water Noodles (optional)
Directions
Directions (to fry tofu and mushrooms): 1. Cut the tofu into strips and cut them by manually into little random pieces (break it up Entirely by hand) 2. Before fry the tofu you must to dry it well (put tofu into the towel press quite firmly, to squeeze out as much water as possible) 3. Pour a little bit oil in the pan 4. Add the tofu to the pan 5. Fry it on medium heat 6. After they are becoming golden turn them over 7. After the tofu is fried just right pour it into a bowl 8. Since there is a little bit of oil left in the pan put in the mushrooms 9. Cook them lightly 10. Gently stir the mushrooms
Directions (to make the soup): 1. Boil the water 2. Take the base of the watercress and we cut it into large pieces 3. Put in the mushroom seasoning 4. Add the frozen noodles into the boiling water 5. Add the bok choy 6. Add the watercress 7. Make sure that it’s all soaking in the water 8. Let it cook for a few minutes, just to soften the vegetables 9. The soup will be ready to serve
Directions (to serving): 1. Take a bowl 2. Serve the broth first 3. Pick out the vegetables 4. Scoop up some noodles 5. Add some tofu to taste 6. Add a few mushrooms 7. Ready to serve
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