Clear Soup with Tofu and Glass Noodles

Soak the glass noodles in a bowl of warm water for 8 minutes until softened, then drain and cut into shorter lengths with scissors.

Shred the cabbage, slice the spring onions, and cut the tofu into cubes.

Bring the vegetable stock to the boil in a saucepan with the garlic and simmer for 2 minutes.

Add the tofu and simmer for 3 minutes until heated through.

Add the cabbage and glass noodles and simmer for 3 minutes until the cabbage is tender and the noodles are translucent.

Stir in the light soy sauce and white pepper.

Scatter over the spring onions and coriander and serve hot.