Asian Noodle Soup with Tofu and Shiitake

👨‍🍳 Method

To assemble

1. 1
   Heat the oil in a pot and fry the garlic, ginger and lemongrass in it 2 minutes, until fragrant.

   ⚙ Pan-fryingStovePot
2. 2
   Add the stock, soy sauce, salt and black pepper and bring to a boil.

   Stove
3. 3
   Turn down the heat and simmer 10 minutes.

   ⚙ SimmeringStove

   💡A gentle simmer, not a boil: a hard boil dries the food out and clouds it, a slow simmer cooks it evenly.
4. 4
   Add the mushrooms, carrot and tofu and cook 10 minutes.

   Stove
5. 5
   Remove the lemongrass stalks from the stock.
6. 6
   Add the spinach leaves and cook another minute, until wilted.

   Stove
7. 7
   Sharpen the stock with the lemon juice and balance with salt to taste.
8. 8
   Cook the noodles in plenty of boiling salted water (4¼ cups of water and a heaping teaspoon of salt for every 4 oz of pasta), following the package directions (taste about 2 minutes early), until al dente.

   ⚙ Cooking in salted waterStovePot

   💡The water should taste like a seasoned soup, not like sea water: a heaping teaspoon of salt per liter. Add the salt once the water is boiling.
9. 9
   Drain.

   Colander
10. 10
    Divide the noodles among the bowls and pour the boiling soup over them.

    Ladle
11. 11
    Sprinkle the green onion and sesame seeds on top.
12. 12
    Drizzle the sesame oil on top and serve immediately.