Noodle Soup

Name: Noodle Soup
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: Serves: 4
Ingredients: 600 g cooked chicken, shredded or 500 g firm tofu, cubed; 600 g cooked chicken, shredded or 500 g firm tofu, cubed; 1 tsp cornflour + 1 tbsp vegetable oil (if using tofu); 1 tsp cornflour + 1 tbsp vegetable oil (if using tofu); 1 tsp cornflour + 1 tbsp vegetable oil (if using tofu); 1.5 litres good vegetable or chicken stock (homemade); 1.5 litres good vegetable or chicken stock (homemade); 2 cloves of garlic, crushed; 5 cm fresh ginger, chopped; 1 red chilli, deseeded and diced or 1 tbsp sriracha (optional); 4 tbsp soy sauce; 200 g dried noodle nests; 300 g vegetables (try frozen peas or edamame, tenderstem broccoli, green beans, sliced red peppers, carrot batons or whatever you fancy); 300 g vegetables (try frozen peas or edamame, tenderstem broccoli, green beans, sliced red peppers, carrot batons or whatever you fancy); 300 g vegetables (try frozen peas or edamame, tenderstem broccoli, green beans, sliced red peppers, carrot batons or whatever you fancy); 300 g vegetables (try frozen peas or edamame, tenderstem broccoli, green beans, sliced red peppers, carrot batons or whatever you fancy); 300 g vegetables (try frozen peas or edamame, tenderstem broccoli, green beans, sliced red peppers, carrot batons or whatever you fancy); 300 g vegetables (try frozen peas or edamame, tenderstem broccoli, green beans, sliced red peppers, carrot batons or whatever you fancy); 300 g vegetables (try frozen peas or edamame, tenderstem broccoli, green beans, sliced red peppers, carrot batons or whatever you fancy); 5 spring onions, sliced; 1 red or green chilli, sliced; 1 red or green chilli, sliced

Preparation info

Serves:
4

Difficulty
Easy
Ready in
20 min

Appears in

Anna's Family Kitchen

By Anna Stanford

Published 2022

About

The ultimate food for the soul; this soup is a panacea for all that may be troubling you. A bold claim I know... but give it a go and see for yourself.

Ingredients

600 g cooked chicken, shredded or 500 g firm tofu, cubed
1 tsp

Pasta
Soup

Method

If using tofu, coat all the cubes in the cornflour and fry for 5 minutes in the oil so it forms a crust.

Combine the stock, garlic, ginger, chilli (if using) and soy sauce in a large pan. Add the chicken or tofu, bring to a simmer, then add the noodles and vegetables. Cook for 7 minutes.

Divide between bowls and top with the sliced spring onion and chilli to serve.