Tofu, ginger + garlic soup w/ beans

Serves four. Has a cook time of around twenty minutes.

Vegan

Gluten-free

Potent garlic for essential minerals + vitamins C + B6.

slice half a block of natural/fermented tofu   /   rough chop quarter pack french beans   /   slice half a bunch of spring onions   /   mince one tbsp ginger   /   fine slice six cloves of garlic   /   rough slice one large strip nori seaweed   /   one portion thick rice noodles   /   organic vegetable stock cube   /   one tbsp tamari soy sauce   /   two tsp rice or white wine vinegar   /   two tbsp coconut oil

+ Boil a kettle for a litre of hot water.

+ Heat one tbsp of oil in a large saucepan. Add tofu to brown, then set aside on kitchen towel to remove excess oil.

+ Add the remaining oil, then the garlic and ginger to the pan. Fry for one to two minutes on a medium/high heat, until the garlic begins to turn golden. Now add the hot water and stock cube.

+ Bring to the boil then reduce to a simmer for five minutes.

+ Add beans, seaweed and tamari. Simmer for two minutes.

+ Taste and adjust with more tamari, if needed.   

+ Add noodles and spring onions. Three or four more minutes.

+ Serve.