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Easy Noodle Broth

by Megan Rossi from Eat More, Live Well

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.

From the book


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.

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1 litre vegetable stock
1 tbsp soy sauce
15g ginger
2 whole star anise
10g fresh coriander
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)
150g oyster mushrooms
200g silken tofu, cut into bite-size cubes
To serve:
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.


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