Mushroom noodle soup with smoked tofu recipe
 It doesn’t take long to make a flavourful noodle soup – this recipe uses porcini mushrooms, ginger, aromatic spices and smoked tofu to create something really special in about half an hour. 40g/1½oz dried porcini mushrooms1 litre boiling water2 nests (about 40g/1½oz each) wholewheat noodles2 reduced-sodium vegetable or beef stock pots60g/2¼oz fresh root ginger, peeled and thinly sliced2 garlic cloves, thinly sliced2 star anise4 cardamom pods, bruised1 red chilli, sliced1 tbsp reduced-sodium soy sauce or fish sauce4 spring onions, roughly chopped200g/7oz smoked tofu, cut into 2cm/¾in cubes200g/7oz choi sum (Chinese cabbage) or Tenderstem broccoli, sliced150g/5½oz baby spinach, roughly choppedsmall handful coriander, roughly chopped1 tsp black sesame seeds 40g/1½oz dried porcini mushrooms 1 litre boiling water 2 nests (about 40g/1½oz each) wholewheat noodles 2 reduced-sodium vegetable or beef stock pots 60g/2¼oz fresh root ginger, peeled and thinly sliced 2 garlic cloves, thinly sliced 2 star anise 4 cardamom pods, bruised 1 red chilli, sliced 1 tbsp reduced-sodium soy sauce or fish sauce 4 spring onions, roughly chopped 200g/7oz smoked tofu, cut into 2cm/¾in cubes 200g/7oz choi sum (Chinese cabbage) or Tenderstem broccoli, sliced 150g/5½oz baby spinach, roughly chopped small handful coriander, roughly chopped 1 tsp black sesame seeds Method First, soak the porcini mushrooms. Put them in a mixing bowl and pour over the boiling water. Leave to soak while you prepare the noodles.Fill a saucepan with water, bring to the boil and cook the noodles according to the packet instructions, usually for about 5 minutes. Drain when cooked, then tip back into the dry pan and set aside.Drain the mushrooms, catching the soaking water in a medium saucepan and setting the mushrooms aside on a board. Add the stock pots, ginger, garlic, star anise, cardamom, chilli, soy sauce, spring onions and tofu to the pan. Bring to the boil, then reduce to a simmer and cook for 15 minutes. Add the choi sum or broccoli for the final 2 minutes of cooking.Divide the noodles between two serving bowls, add the spinach, coriander and mushrooms, then pour over the stock. Finish with a sprinkling of sesame seeds. First, soak the porcini mushrooms. Put them in a mixing bowl and pour over the boiling water. Leave to soak while you prepare the noodles. First, soak the porcini mushrooms. Put them in a mixing bowl and pour over the boiling water. Leave to soak while you prepare the noodles. Fill a saucepan with water, bring to the boil and cook the noodles according to the packet instructions, usually for about 5 minutes. Drain when cooked, then tip back into the dry pan and set aside. Fill a saucepan with water, bring to the boil and cook the noodles according to the packet instructions, usually for about 5 minutes. Drain when cooked, then tip back into the dry pan and set aside. Drain the mushrooms, catching the soaking water in a medium saucepan and setting the mushrooms aside on a board. Add the stock pots, ginger, garlic, star anise, cardamom, chilli, soy sauce, spring onions and tofu to the pan. Bring to the boil, then reduce to a simmer and cook for 15 minutes. Add the choi sum or broccoli for the final 2 minutes of cooking. Drain the mushrooms, catching the soaking water in a medium saucepan and setting the mushrooms aside on a board. Add the stock pots, ginger, garlic, star anise, cardamom, chilli, soy sauce, spring onions and tofu to the pan. Bring to the boil, then reduce to a simmer and cook for 15 minutes. Add the choi sum or broccoli for the final 2 minutes of cooking. Divide the noodles between two serving bowls, add the spinach, coriander and mushrooms, then pour over the stock. Finish with a sprinkling of sesame seeds. Divide the noodles between two serving bowls, add the spinach, coriander and mushrooms, then pour over the stock. Finish with a sprinkling of sesame seeds.