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!
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!)
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