10mn Tofu & cabbage vermicelli soup

Still in April, still might be chill. That's why this light yet complete broth is a good transition soup for the time being.

INGREDIENTS:
1 serving

- 1 cube mushroom broth

- 1/2L boiling water

- 1 tea spoon coarse grey salt

- olive oil

- 1/3 firm tofu block, cut into tiny cubes, or as I prefer: minutely crumbled by hand

- 1/4 small cabbage, sliced

- 1/2 bunch enoki mushrooms, parted

- 100g crystal noodles

- black pepper

- as much as your mouth asks for Nuoc Mam (fish sauce)

INSTRUCTIONS:

Warm up the olive oil in a medium pan and stir fry the tofu until well cooked and golden
Add the boiling water in, with the salt and pepper, the cube of broth, and dilute it
Add the cabbage and the mushrooms, and cook until almost tender but still quite crisp
Add the noodles in for a few minutes, since this type of noodles is super-fast to soften
Pour the entire soup into a large bowl, and add plenty of Nuoc Mam, because that's the gem to give a very special taste to this soup

Crumbled tofu