Thai noodles with tofu

250 g (8 oz) tofu, diced

2 tablespoons dark soy sauce

1 teaspoon grated lime rind

175 g (6 oz) dried egg noodles

125 g (4 oz) button mushrooms, sliced

2 large carrots, cut into matchsticks

125 g (4 oz) sugar snap peas

125 g (4 oz) Chinese cabbage, shredded

2 tablespoons chopped coriander

2 slices of fresh root ginger (for Broth)

2 garlic cloves (for Broth)

2 coriander sprigs (for Broth)

2 lemon grass stalks, crushed (for Broth)

1 red chilli, bruised (for Broth)

Broth

1.8 litres (3 pints) vegetable stock