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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 2 |
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My veggie version of a simple warming low fat noodle soup Ingredients:
125 g firm tofu |
4 teaspoons low-sodium vegetable bouillon granules |
1 liter boiling water |
1 garlic clove, finely grated |
1 teaspoon grated fresh ginger |
170 g ready to cook soba noodles |
2 spring onions, finely sliced |
3 mushrooms, sliced |
1/4 cup frozen sweet corn |
1/4 cup frozen petits pois |
2 teaspoons reduced sodium soy sauce |
1/2 teaspoon dried chili pepper flakes |
Directions:
1. In a large saucepan dissolve bouillon powder in boining water (or use a litre of home made stock) add garlic and ginger and bring to simmer.
2. Cut tofu into small cubes and add, simmering for about 5 minutes.
3. Add sliced spring onions, mushrooms, sweetcorn, peas, noodles (use whatever ones you have/like) soy sauce and chilli flakes (or use a few shreds of a fresh chilli to taste).
4. Simmer for further 5 minutes - until veggies and noodles are cooked.
5. Add splash more soy sauce to taste as you serve.
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