Michelle’s Simple Asian-style Chicken and Tofu Noodle Soup

Method

1. Cut tofu into bite size block pieces. In a non stick frying pan, fry in oil until all sides are slightly brown. Set aside.
2. In a pot, sauté ginger, garlic and white onion in oil until cooked and aromatic. I always season with a bit of salt and pepper in every step but not too much.
3. Add chicken thighs and let it brown then add water. Bring to boil then simmer on medium heat until meat is cook and fork tender.
4. Check seasonings. Separate meat and broth. Keep broth hot and ready for serving. Shred the chicken discarding the skin and bones then set aside.
5. Cook noodles according to instructions. You can add some sesame oil to the noodles if you want to keep it from sticking if you won’t be eating soon.
6. In a pan, sauté green onion in oil to release the flavour. Add shredded chicken then set aside.
7. Put cooked noodles in a bowl, ladle in the hot broth, put the sautéed chicken in green onions and fried tofu on top. Drizzle with sesame oil and serve.
8. You can add chilli oil or chilli and garlic sauce if you want it a bit spicy. A squeeze of lime is also recommended. Enjoy!