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Ingredients

For 4 Servings

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600 ml fresh stock , vegetable
240 ml water
2 tbsp soy sauce
2 tsp garlic, crushed
1 tbsp grated ginger root
375 g mushrooms , shiitake, stems removed, caps sliced
100 g uncooked pasta , whole-wheat spaghetti, broken in half
130 g carrot, sliced
120 g sugar snap peas, fresh , trimmed cut in half on the diagonal
120 g sweetcorn,baby, cut in half
225 g regular tofu, firm, cut into 1/2-inch chunks
50 g spring onions, sliced

Directions

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1 In a large saucepan, bring stock, water, soy sauce, garlic and 2 teaspoon of ginger to boil over medium-high heat.
2 Add mushrooms, spaghetti and carrots and boil 5 minutes. Add sugar snap peas and baby corn; boil 2 minutes. Add tofu; boil until vegetables are crisp-tender and spaghetti is al dente, about 2 minutes more.
3 Remove from heat and stir in spring onions and remaining teaspoon of ginger.

Directions

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1. In a large saucepan, bring stock, water, soy sauce, garlic and 2 teaspoon of ginger to boil over medium-high heat.

2. Add mushrooms, spaghetti and carrots and boil 5 minutes. Add sugar snap peas and baby corn; boil 2 minutes. Add tofu; boil until vegetables are crisp-tender and spaghetti is al dente, about 2 minutes more.

3. Remove from heat and stir in spring onions and remaining teaspoon of ginger.

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