Name: Simply, a Noodle Soup
Total time: 19 min
Yield: Serves 2
Cuisine: British
Ingredients: 1 medium carrot; 150 g tenderstem broccoli; 2 garlic cloves; light olive oil, for frying; salt and pepper; 1 tbsp dark soy sauce (optional); 1.2 litres hot veggie stock (boiling water plus 3 stock cubes); 4 spring onions; 2 cm (¾ in) piece of ginger; 2½ tsp white miso paste; 100 g cavolo nero or posh kale; fresh coriander, to serve; 100 g dried wholewheat soba noodles; 80 g frozen peas; 2 tbsp mirin; 80 g frozen sweetcorn

Preparation info

Serves
2

Difficulty
Easy
Ready in
20 min

Appears in

The 20-Minute Vegan

By Calum Harris

Published 2023

About

This soup should only be consumed when it’s cold outside. So, if you’re reading this in England, make this between October and May, and if you’re in Scotland, you can make this all year round. If ever you’re after a cracking noodle soup, and you’re happy when there’s no strictness as to what’s in that soup, then this recipe is for you. I do make this one a lot, so I hope you enjoy it as much as I do. Also, the veggies I’ve used are completely interchangeable, so if you’ve got some spare car