Asian Veggie Noodle Soup

There’s so much to love about this soup – crisp-tender Asian greens, spicy aromatics, hot soothing broth – and it takes mere minutes to come together.

Perfect for winter lunches, and exactly what you need when you’re feeling under the weather. Organic ginger and garlic are just bursting with flavour, and gives this broth the sharpness that it needs to put a spring in your step.

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Asian Veggie Noodle Soup
Votes: 1
Rating: 5
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Course Soups
Keyword Organic
Prep Time 2 minutes
Cook Time 10 minutes
Servings
Ingredients
Course Soups
Keyword Organic
Prep Time 2 minutes
Cook Time 10 minutes
Servings
Ingredients
Votes: 1
Rating: 5
You:
Rate this recipe!
Add to Meal Plan:
This recipe has been added to your Meal Plan
Add to Shopping List
This recipe is in your Shopping List
Instructions
  1. In a large pot, bring the stock, ginger, garlic, tamari and soy sauce to a boil.
  2. Add the spring onions, half the coriander, bok choi and soba or ramen noodles. Heat these through for two minutes.
  3. Add the mushrooms and the chilli. Taste for seasoning and adjust.
  4. Serve in large bowls with the other half of the coriander sprinkled on top.
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