Satay Tofu Soup with Noodles

Peel and grate the ginger and garlic cloves. Slice the white cabbage into thin strips. Rinse and slice the spring onions.

Bring water to a boil for the noodles. Cook the noodles according to the package instructions. Drain well and mix with oil.

Cut the tofu blocks in half lengthwise and pat dry with paper towels. Dice the tofu.

Heat a separate pot with oil. Add the ginger, garlic, white cabbage, and spring onions. Sauté for a few minutes, stirring occasionally. Season with salt.

Pour the coconut milk into the pot. Rinse the can with water and add it along with the satay sauce and other 6-8dl water. Bring to a boil and simmer for a few minutes.

Heat a frying pan with oil. Add the tofu cubes and fry, turning, for 6-8 minutes. Season with salt and black pepper. Add the sesame seeds and continue frying for a few more minutes.

Finish the soup with lime juice.

Portion noodles into bowls. Pour hot broth over the noodles. Add vegetables and tofu on top. Serve immediately.