Easy Noodle Broth
Ready in just twenty minutes, this soothing noodle broth from Dr. Megan Rossi couldn't be easier. It's nutritious too, with fresh vegetables and cubes of protein-packed silken tofu.
Craving a pot of noodles? Let me tempt you with this flavourful alternative that will leave you and your microbes feeling warm and fuzzy inside. It’s also a great way to use up any leftover bits of veg, as the broth will give them a new lease of life.
|1 litre||vegetable stock|
|1 tbsp||soy sauce|
|2||whole star anise|
|150g||dried soba noodles or 300g non-dried noodles, or noodles of choice|
|150g||pak choi, halved lengthways|
|1 tbsp||sesame oil|
|6||baby corn, halved lengthways (approx. 100g)|
|½||red pepper, sliced (approx. 80g)|
|200g||silken tofu, cut into bite-size cubes|
|1||red chilli, finely sliced (approx. 15g), to taste|
|1||spring onion, finely sliced (approx. 15g)|
|½ tbsp||sesame seeds|
|½ tsp||nori seaweed flakes (optional)|
Place the stock in a large saucepan and place on a medium heat, adding in the soy sauce, knob of ginger and star anise.
Finely chop the coriander stalks and add these to the stock, saving the leaves for a garnish. Bring the stock to the boil and simmer for 5 minutes, then add the soba noodles and cook to packet instructions (usually around 5 minutes). Add the pak choi for the final 2 minutes.
While the noodles are cooking in the broth, heat the sesame oil in a frying pan and, when hot, add the corn, red pepper and mushrooms. Toss around the pan to make sure they cook evenly for approx. 5 minutes.
Divide the noodles and pak choi between two bowls and pour the broth over the top (discarding the ginger and star anise). Then add the tofu (it will warm through in the broth) and divide the veg between the two bowls.
Sprinkle with the chilli, spring onion, sesame seeds and nori flakes (if using), and finally add the reserved coriander leaves.