Noodle Broth For One
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 vegetable 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
- Bring the vegetable stock to simmer in a saucepan and then add the ginger, spring onion, pak choi, sesame oil and soy sauce.
- 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.
- Serve with the fresh coriander and lime wedge on top.