600ml good vegetable stock
1 stick lemongrass, cut lengthways down the centre
1 clove garlic, peeled and sliced
4 thin slices fresh root ginger, peeled
50g carrots, peeled and thinly sliced
50g celeriac, peeled and thinly sliced
50g Chinese glass noodles
4 spring onions, trimmed and sliced diagonally
3 teaspoons soy sauce
Freshly ground black pepper (to taste)
150g smoked tofu, cut into strips
Fresh coriander, to taste
- Place the stock in a large saucepan and add the lemongrass, garlic and ginger. Bring to the boil and simmer for about 10 minutes.
- Add the carrots and celeriac and add to the pan. Continue to cook, uncovered, over a low to medium heat for a further 3-4 minutes to soften the vegetables.
- Place the noodles in a bowl and pour boiling water over them. Leave to stand for 3-4 minutes. Drain and add to the saucepan with stock and vegetables. Add the mangetout, spring onions, soy sauce and seasoning and turn up the heat.
- Boil for a couple of minutes to reduce the sauce and then ladle into serving bowls. The mixture should be quite runny. Top with smoked tofu and garnish with coriander.