• Prep: 15 mins
  • Cook: 45 mins
  • 2 Servings

Potato Noodle Bowl

Ingredients

  • 2 medium sized Nanna Tate potatoes
  • 800ml water
  • 1 vegetable stock cube
  • 1 tsp mushroom powder
  • 2 tsp soy sauce
  • 2 tsp ground turmeric
  • Thumb-sized piece of ginger, peeled and finely grated
  • 15g/1 pack of fresh basil
  • 15g/1 pack of fresh coriander
  • 1 red chilli
  • 1 lime
  • 3 spring onions
  • 1 green apple
  • 300g firm tofu, cut into 2cm cubes
  • 1 tbsp vegetable oil
  • 1 tsp cornflour
  • Salt & pepper

Let’s get cooking!

  • Step 1 of 3

    build your broth

    • Add water, stock cube, mushroom powder, soy sauce, turmeric, ginger, half of the basil and coriander and 1 spring onion to a large saucepan. Bring to the boil, then simmer gently for 30 minutes.

  • Step 2 of 3

    tofu time

    Gently coat the tofu cubes with 1 tbsp vegetable oil, 1 tsp cornflour, 1 tsp turmeric and salt & pepper. Fry for around 8 minutes, until the tofu crispens.

  • Step 3 of 3

    Ra-ra ramen

    Slice the chilli and spring onions into thin rounds, cut lime into wedges and apple into thin slices and set aside, with the remaining herbs and the crispy tofu.

    Spiralise the potatoes into thin noodles and add them to the simmering broth for the last 6 – 7 minutes of cooking.

    Use a slotted spoon to fish the potato noodles out as soon as they’re tender and divide them between two bowls. Strain the broth, add half to each bowl and top with the tofu, lime, chilli, herbs and apple.