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Vegan noodle soup

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Vegan noodle soup

If you’re on a tight budget, or just want something really easy and quick for dinner, this brilliant vegan tinned (or packet) soup hack has you covered!

Ingredients

Method

  1. Put the soup (dried or tinned) into a large saucepan. If using dried soup, boil the kettle and pour in the required amount of water.

  2. Add the noodles, ginger, miso paste and half the lime juice and simmer for 2 minutes.

  3. Add the Tenderstem or pak choi to the soup or steam them, for 4–5 minutes or until just cooked.

  4. Serve the noodle soup in bowls, add the steamed Tenderstem, garnish with the spring onions and chilli and sprinkle over the sesame seeds. Add a good squeeze of lime juice to each bowl.

Recipe Tips

Feel free to get creative with the garnishing: add a dash of sriracha sauce, some fried tofu, sliced mushrooms or sugar-snap peas.