Easy noodle soup (vg)

Name: Easy noodle soup (vg)
Total time: 1800 s
Yield: 4 bowls
Cuisine: British
Ingredients: 100 g dry noodles (preferably nice fat ones e.g. udon); 1 tbsp miso; 1 tsp vegetable bouillon powder (or any stock you like); 1 onion; 1 tsp minced garlic; 1 tsp minced ginger; 3-4 spring onions; a few spring greens, a green pepper; handful of peas - but use whatever you like!; about half a block of tofu (cubed); or a handful of vegan chick*n pieces. Fried round gluten balls are a fun option, if you've got them - I'd suggest allowing one ball per bowl

Angela 🥗 @Angela

A comforting, tasty bowl of soup.
Note: this is a generic guide rather than a proper recipe. I didn't measure any of my ingredients properly, and the quantities are estimates. Go with your gut :)

The soup will work out to around 150 calories per bowl, depending on what you add!
Note: the soup as pictured contains fried round gluten (available from Asian supermarkets) which come in at about 30 calories a ball. They are absolutely optional.

A comforting, tasty bowl of soup.
Note: this is a generic guide rather than a proper recipe. I didn't measure any of my ingredients properly, and the quantities are estimates. Go with your gut :)

Angela 🥗 @Angela

A comforting, tasty bowl of soup.
Note: this is a generic guide rather than a proper recipe. I didn't measure any of my ingredients properly, and the quantities are estimates. Go with your gut :)

Saved

Ingredients

20-30 minutes

4 bowls

100 gdry noodles (preferably nice fat ones e.g. udon)
1 tbsp miso
1 tspvegetable bouillon powder (or any stock you like)
1onion
1 tspminced garlic
1 tspminced ginger
Vegetables: for example,
3-4 spring onions
a few spring greens, a green pepper
handfulof peas - but use whatever you like!
Protein: for example,
about half a block of tofu (cubed)
or a handful of vegan chick*n pieces. Fried round gluten balls are a fun option, if you've got them - I'd suggest allowing one ball per bowl

Saved

Steps

20-30 minutes

1

In a large saucepan, heat around 200ml water and add the miso and bouillon powder. Stir this to help it dissolve (a whisk may help). Meanwhile, chop the onion and then add the chopped onion, garlic and ginger.
2

Let this simmer gently for a few minutes, while you chop vegetables into bite-size or smaller pieces. Add more water (say 500-800ml or so) and the chopped vegetables to the pot. This is a good time to add gluten balls if you're using them. Cook for a few minutes, stirring as needed.
3

Add the noodles, and then once they start to soften stir in your protein. Let everything heat through, stirring as needed. If using silken tofu, add this at the very end and be sure to stir gently!
4

Serve!