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.

Serves
:
6
Preparation time
:
less than 30 mins
Cooking time
:
10 to 30 mins
Dietry
:
Vegetarian

    Ingredients
  • 1.8 litres vegetable stock
  • 5cm 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 shiitake mushrooms, sliced
  • 50g 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
  1. Pour the stock into a large saucepan and bring to the boil.
  2. 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.
  3. Add the mushrooms and noodles and simmer for 3-4 minutes until the noodles are cooked.
  4. Stir in the bok choi and lime juice and season with salt and pepper, if needed.
  5. Simmer for a further 2 minutes.
  6. Ladle into bowls, sprinkle with the coriander and serve.
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.