Quick ginger and egg noodle fix
Tofu is available in the chiller area of most supermarkets. oiso paste and soba noodles are in the international section of supermarkets. 150g firm tofu 1 tablespoon chilli oil 2 tablespoons soy sauce
- Slice tofu finely. Place in a bowl and mix with chilli oil and soy sauce. Beat eggs lightly with 2 tablespoon of water. Season with salt and pepper. Pour into a wok or nonstick frying pan.
- Cook as for an omelette until just set. Turn onto a board and roll up. Slice finely. Wash spring onions and slice finely. Bring miso paste and 2 cups of water to the boil in a small saucepan.
- Add noodles and cook for two to three minutes or until noodles are cooked. Place noodles and miso into four serving bowls. Stir through tofu, egg, spring onions and coriander leaves. Serve with preserved pink ginger and extra coriander.