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.
Soak glass noodles in water. Then drain and cut into pieces approx. 5 cm long.
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.