My all-time favourite soup, packed with fresh vegetables and fragrant herbs. Great when you need a quick lunch and great for work days too!
50g straight to wok noodles or cooked noodles
4 tsp miso paste
20g fresh ginger peeled and grated, or 2 tsp ginger puree
2 tbsp dark soya sauce
1 teaspoon finely diced red chilli or chilli paste
4-6 mushrooms very thinly sliced or grated
1 carrot very thinly sliced or grated - TIP a vegetable peeler is a good way to get thin strips
4 spring onions very finely shredded
½ red pepper very finely sliced
1 large handful of beansprouts
1 large handful of fresh spinach
1 handful of fresh coriander chopped
100g diced cooked chicken, beef, prawns, tofu or Quorn pieces (optional)
25g unsalted nuts such as cashews (optional)
Cook the noodles as per the instructions on the pack or simply open the packet of straight-to-wok noodles.
A tall jar with a lid is a great container to make the soup in, alternatively, you can use a plastic soup container (ensure they are heatproof and suitable to go in a microwave).
Divide the miso paste, chilli, soya sauce and ginger between the 2 soup containers.
Layer the vegetables into the container ensuring they are very thinly cut. Choose your favourites from the list.
Top with the meat, fish or plant-based protein and nuts you are using and finish with the fresh coriander. Pop on the lid and refrigerate until required.
When you are ready to enjoy your soup simply add approx. 250 - 300 ml boiling water (around a mug full). It should fill the container by half. Add the lid to the jar and leave it to cook the vegetables.
Remove the lid and stir well. If you would like the soup to be cooked a little more, pop it in the microwave for 2 minutes.
Stir and enjoy!