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

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Course

Soups

Keyword

Organic

Prep Time

2 minutes

Cook Time

10 minutes

Servings

Ingredients

• 6 cups organic vegetable stock
• 2 tablespoons organic tamari
• 4 cloves organic garlic peeled and grated
• 1 knob organic ginger peeled and grated
• 2 drops organic sesame oil or to taste
• 3 bunches organic bok choi chopped
• 1 bunch organic spring onions sliced thinly
• 1 small organic red chilli sliced
• 5 small organic mushrooms chopped into chunks
• 1 bunch organic coriander chopped
• 1 packet organic soba noodles or ramen noodles

Course Soups Keyword Organic Prep Time 2 minutes Cook Time 10 minutes Servings Ingredients 6 cups organic vegetable stock 2 tablespoons organic tamari 4 cloves organic garlic peeled and grated 1 knob organic ginger peeled and grated 2 drops organic sesame oil or to taste 3 bunches organic bok choi chopped 1 bunch organic spring onions sliced thinly 1 small organic red chilli sliced 5 small organic mushrooms chopped into chunks 1 bunch organic coriander chopped 1 packet organic soba noodles or ramen noodles

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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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