Quick noodle soup with tofu

Ingredients for 4 servings:

• ½ bell pepper(s), red
• 1 onion(s), red
• 1 small head of cauliflower
• 4 basil leaves
• 1 carrot(s)
• 20 g ginger
• 200g tofu
• 150 g noodles (Asian noodles)
• some salt and pepper
• 1 pinch of caraway
• some wok sauce
• some soy sauce
• some Worcestershire sauce
• 1 cube of bouillon
• 1 liter of water

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 35 minutes

Vegetarian

Halve the onion and cut into thin slices. Cut the carrot, ginger, and bell pepper into thin strips. Dice the tofu and cut the cauliflower into florets. Cut the basil into thin strips. Briefly boil the noodles in salted water and then refresh in cold water. The noodles should be about 3/4 cooked. Fry the tofu and season. After about 3 minutes, add the cauliflower, carrots, ginger, and onion and sauté. After about another 3 minutes, add the bell pepper and season with soy sauce, wok sauce, Worcestershire sauce, and caraway seeds. Briefly sauté. Crumble the stock cube and add it, top up with water, and sauté for about 15 minutes. Then add the basil and noodles and bring back to a boil. Season to taste and serve.