This lovely Japanese soup is packed full of flavour, including coconut, turmeric, Tamarix and ginger. Fresh, raw ingredients cooked al dente to preserve all the nutrients. It's a really simple dish to make and ready in minutes, which makes it an ideal mid week meal.
It's completely plant based but if you fancy some meat or fish, head down to the Flexi Tweak at the bottom of the page. See what needs eating in your fridge and bung it in.
90g of Soba noodles
300ml of water
1 chilli. deseeded and finely chopped (optional)
4 spring onions, Finley sliced
90g of pepper, thinly sliced lengthways
140g mushrooms, cut into chunks
90g of carrots, thinly sliced lengthways (Julienne)
140g of brocolli, cut into small florets
2 cloves of garlic, crushed
1 tbsp of root ginger, finely diced
25g of creamed coconut
10g of Bouillon powder
10ml of Tamari Soy Sauce
Half a tsp of ground turmeric
Freshly ground black pepper
1 bay leaf
160g of firm Tofu, diced
Fresh coriander, finely chopped (optional)
1. Start by gently boiling the noodles in some water until cooked (al dente). No need to add salt to the water. Once cooked, drain the water and replace with some cold water to stop the cooking process. Set aside for later.
2. While the noodles are cooking, you can prepare your veg.
3. Put all the ingredients, except for the noodles, into a saucepan. Add the water and bring to the boil.
4. Simmer for around 5 minutes until the vegetables are al dente. Do the taste test and adjust as necessary.
5. While the vegetables are cooking in the broth, drain the noodles and divide between two bowls.
6. Pour the liquid equally into each bowl on top of the noodles. Then spoon in vegetables. Don't forget to remove and discard the bay leaf. Garnish with Coriander if using.
FLEX I TWEAK
Chicken, pork and/or prawns work really well with this dish. Just makes sure they're cooked through before serving. If using prawns, they won't need much cooking, as they will continue cooking in the broth once served.