Vegan noodle soup
- Prepare
- less than 30 mins
- Cook
- less than 10 mins
- Serve
- Serves 2
If you’re on a tight budget, or just want something really easy and quick for dinner, this brilliant vegan tinned (or packet) soup hack has you covered!
By Lucy Parker
Ingredients
- noodle soup: 2 packs of noodle soup (dried or tinned)
- rice noodles: 300g/10½oz dried ramen wheat noodles, soba or rice noodles
- ginger: 2cm/¾in piece fresh root ginger, grated
- miso: 1 tsp brown rice miso paste
- lime: 1 small lime, juice only
- broccoli: 5–6 Tenderstem broccoli stalks, or 2 pak choi, trimmed
- spring onions: 4 spring onions, thinly sliced
- chilli: 1 small red chilli, thinly sliced
- sesame seeds: 1 tsp sesame seeds
Method
Put the soup (dried or tinned) into a large saucepan. If using dried soup, boil the kettle and pour in the required amount of water.
Add the noodles, ginger, miso paste and half the lime juice and simmer for 2 minutes.
Add the Tenderstem or pak choi to the soup or steam them, for 4–5 minutes or until just cooked.
Serve the noodle soup in bowls, add the steamed Tenderstem, garnish with the spring onions and chilli and sprinkle over the sesame seeds. Add a good squeeze of lime juice to each bowl.
Recipe tips
Feel free to get creative with the garnishing: add a dash of sriracha sauce, some fried tofu, sliced mushrooms or sugar-snap peas.
