Vegetable Noodle Soup Bowl

Serves: 6
Super healthy and light, this soup is packed with goodness and is ideal for a light lunch or as a first course.

Ingredients

  • 1.8 litres (3¼ pints) good vegetable stock
  • 5cm (2in) fresh root ginger, peeled and grated
  • 1 red chilli, deseeded and finely chopped
  • 6 spring onions, sliced
  • 1½ tsp Chinese five spice powder
  • 1 tbsp light muscovado sugar
  • 1 tbsp sweet chilli sauce
  • 1 tbsp soy sauce
  • 150g (5oz) shiitake mushrooms, sliced
  • 50g (2oz) fine egg noodles
  • 1 pak choi, sliced
  • Juice of ½ small lime
  • Small bunch of coriander, chopped

Instructions

  • 1
    Pour the stock into a large saucepan and bring up to the boil.
  • 2
    Add the ginger, chilli, spring onions, Chinese five spice powder, sugar, sweet chilli sauce and soy sauce, reduce the heat and simmer gently for 5 minutes.
  • 3
    Add the mushrooms and noodles and simmer for 3–4 minutes until the noodles are cooked. Stir in the pak choi and lime juice and check the seasoning. Simmer for a further 2 minutes.
  • 4
    Ladle into bowls and sprinkle with coriander to serve.
  • Mary's Tips

  • 1
    Can be made up to a day ahead – add the noodles and pak choi just before serving.
  • 2
    Not for freezing.

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