Vegetable noodle soup bowl
Super healthy and light, this soup is packed with goodness and is ideal for a light lunch or as a first course.
Ingredients
- 1.8 litres/3¼ pints vegetable stock
- 5cm/2in fresh root ginger, peeled and grated
- 1 red chilli, seeds removed and finely chopped
- 6 spring onions, sliced
- 1½ tsp Chinese five-spice powder
- 1 tbsp light muscovado sugar
- 1 tbsp sweet chilli sauce
- 1 tbsp soy sauce
- 150g/5½oz shiitake mushrooms, sliced
- 50g/1¾oz fine egg noodles
- 1 bok choi, sliced
- ½ small lime, juice only
- salt and freshly ground black pepper
- small bunch coriander, chopped, to garnish
Method
Pour the stock into a large saucepan and bring to the boil.
Add the ginger, chilli, spring onions, Chinese five-spice powder, sugar, sweet chilli sauce and soy sauce, reduce the heat and simmer gently for 5 minutes.
Add the mushrooms and noodles and simmer for 3–4 minutes until the noodles are cooked. Stir in the bok choi and lime juice and season with salt and pepper, if needed. Simmer for a further 2 minutes. Ladle into bowls, sprinkle with the coriander and serve.
Recipe Tips
This soup bowl can be made up to a day ahead – add the noodles and bok choi just before serving. It is not suitable for freezing.
