Ingredients:
Broad, green beans 200 gr 7 oz
Vermicelli (or good instant noodles) 150 gr 5 oz
Soya sprouts 200 gr 7 oz
Red onion 1 med.
Smoked Tofu 300 gr 10 oz
Eggs 4 pcs
Soysauce 45 ml 3 Ts

Procedure: Clean fresh beans, blanch in boiling water. Refresh quickly in ice water to keep the green color.
If you use vermicelli, boil for just one minute, refresh and let drain well. No need to boil noodles if you use the instant variety. Wash soy sprouts in hot water and drain well.
Cut beans into 1/2 cm diagonal pieces.
Cut onion in half and cut into thin slices.
Grate cheese – add eggs and soy sauce.
Mix noodles with onions and beans.
Spread out into a prepared ovenproof dish. Pour egg-cheesemix on top.
Bake in pre-heated oven for 40 minutes at 220 °C (425 °F). Should the top get too brown before the souffle is done, cover with a piece of aluminum foil.
Serve with your favourite green salad.
Tip: When blanching green vegetables, there is no need to add salt to the water. It will not get/stay any greener. The trick is, first to have fresh vegetables (old, grey beans and broccoli will never become green, never mind what tricks you use). Then plunge them into the boiling water only for a minute or so. Then quickly, refresh it in lots of ice-cold water. If you want, you can add a little bit of cooking soda to the boiling water, just before adding the vegetables. This will make the veggies really green. But since soda destroys vitamins, use it sparingly and carefully.