Japanese noodle soup with tofu and shrimp

Ingredients for 4 servings:

• 80 g soba noodles, alternatively spaghetti
• 200 g natural tofu
• 6 tbsp soy sauce, dark
• 6 spring onions
• 2 carrots
• ¾ liter vegetable broth
• 1 handful of shrimp (frozen)
• salt and pepper
• n. B. oyster sauce

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

easy to cook, suitable for weight loss

Cook the noodles in salted water until al dente, then drain. Transfer them to a soup bowl and top with soup. Cut the tofu into small cubes and marinate in soy sauce for at least 20 minutes. Meanwhile, clean the spring onions and slice them into thin rings. Slice the carrots into small slices. Bring the vegetable stock to a boil in a pot. Simmer the tofu with the marinade and carrots for about 5 minutes. Add the leek, then add the frozen shrimp a further 2 minutes later. Simmer for a further 3 minutes. Finally, season with pepper and, if desired, oyster sauce. Can also be spiced up with other vegetables, such as quartered small fresh mushrooms.