Super easy, superb tofu-squash-corn soup

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Tau chiam for Pinoys refers to dry flat noodles with about 1/3 inch width. It accompanies molo soup balls or misua with sardines combination. Here is my quick supet soup. I used canned sweet corn but a fresh one is the best if it is in season. I used a handful of tau chiam so it won't absorb the soup base. I enjoyed this ala carte for my light supper.

Oil
Garlic, choped
Onion, chopped
Tomatoes, chopped
Tofu, cubed
Squash
Italian Parsley (reserve some for garnish)
Sweetcorn
25g Tau Chiam
Salt and pepper
Mushroom granules
2 pcs Chilis
Malunggay aka moringa 

Saute garlic, onions and tomatoes in oil. Add tofu, squash and parsley. Cover for 3 minutes in medium fire. Add sweetcorn and enough water for serving. Cover and bring to boil. 

Add tau chiam and seasoning. Cover and boil for 3 minutes or until noodle is cooked. Break chilis into two and add to soup. Finalize the taste. Let boil for 1 minute and add malunggay. Cover and Remove from fire. 

Serve ala carte garnished with italian parsley or with rice. 





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