Cucumber Soup with Tofu and Glass Noodles

Summary

Ingredients

• 1 cucumber (s)
• 1 bunch spring onion (s)
• 100 g lass noodles
• 200 g tofu
• 0.75 liter ¾ vegetable stock
• 1 tablespoon oil
• soy sauce

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Instructions

1. Clean the spring onions and cut into fine rings. Peel the cucumber and cut in half lengthways. Remove the seeds with a spoon and cut into slices. Pat the tofu dry and cut into small pieces.
2. Soak glass noodles in water. Then drain and cut into pieces approx. 5 cm long.
3. Heat oil in a pot. Add the spring onions and tofu and fry in them. Add the cucumber slices and fry briefly. Pour vegetable broth on top and let simmer for about 5 minutes over low heat. Add glass noodles and season with soy sauce to taste. Serve hot.