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.
INSTRUCTIONS
SERVES 6
- Pour the stock into a large saucepan and bring up 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 pak choi and lime juice and check the seasoning. Simmer for a further 2 minutes.
- Ladle into bowls and sprinkle with coriander to serve.
MARY’S TIPS
- Can be made up to a day ahead – add the noodles and pak choi just before serving.
- Not for freezing.
This recipe is taken from: Love to Cook