healthy wfh lunch recipe: asian noodle soup

This is an adapted Doctors_kitchen recipe that's really warming & is jam packed with nourishing ingredients.


It works with a range of veggies so mix & match based on what you have.


As always make in advance and make a batch!

Ingredients


4cm ginger, peeled & grated

3 garlic cloves, crushed

1 lemongrass stick, cut in half

4 spring onions

500ml veg stock

3 tbsp of soy sauce

100g noodles (I used brown rice noodles)

3 handfuls of veggies (I used shredded cabbage & pak choi

1 chilli, finely chopped

150g tofu (I used Tofooco, cut into 1cm cubes)

Mungs bean sprouts (optional, I added in as needed to use up!)


Recipe


Melt some oil in a saucepan, add the ginger, garlic, lemongrass, chilli & spring onions. Saute for a few mins.


Cook the noodles as per the instructions. Once cooked rinse with cold water so they don't clump together & keep separate until ready to eat.


Add the veg stock to the saucepan and simmer for 15 mins.


Stir through the pak choi until it wilts. Take off the heat & once cooled store in the fridge.


When you are ready to eat it, stir fry the tofu for a few mins, heat up the soup, add the noodles and top with the remaining veggies


Enjoy! Michelle x