Noodle Broth For One

Ingredients

  • 200ml chicken stock made from 1/2 cube of reduced salt stock cube
  • 2cm/1 inch root ginger, grated 
  • 1 red chilli, finely chopped, seeds removed 
  • 1 spring onion, finely chopped 
  • 1 tbsp sesame oil 
  • 1/2 tbsp reduced salt soy sauce 
  • 50g tofu diced 
  • ½ pak choi, chopped or shredded 
  • 50g rice noodles 
  • To garnish, 1 tbsp chopped fresh coriander & lime wedge
 

Preparation time: 5 minutes
Cooking time: 15 minutes

Serves: 1

Nutrition: Per serving
Energy
401 Kcal
Fat
17g
Saturates
2.4g
Sugars
4.1g
Salt
1.1g

This soup is so speedy, and using tofu gives a healthy dose of plant protein.  Make a quick meal of it with crusty bread.  Use reduced salt chicken stock and soy sauce to keep the salt as low as possible.   

Ingredients

  • 200ml chicken stock made from 1/2 cube of reduced salt stock cube
  • 2cm/1 inch root ginger, grated 
  • 1 red chilli, finely chopped, seeds removed 
  • 1 spring onion, finely chopped 
  • 1 tbsp sesame oil 
  • 1/2 tbsp reduced salt soy sauce 
  • 50g tofu diced 
  • ½ pak choi, chopped or shredded 
  • 50g rice noodles 
  • To garnish, 1 tbsp chopped fresh coriander & lime wedge

Method

  1. Bring the chicken stock to simmer in a saucepan and then add the ginger, spring onion, pak choi, sesame oil and soy sauce. 
  2. After 5 minutes add the tofu, noodles and chilli and stir.  Take off the heat and leave for 5 minutes to allow to cook through. 
  3. Serve with the fresh coriander and lime wedge on top. 

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