I've been meaning to share this recipe with you for ages and luckily for all of us, my friend and colleague Tansy Boggon has done the work already and created her recipe for a Nourishing Noodle Soup. So with Tansy's permission I'm piggybacking on her version and adding some ideas.
A noodle soup is my quick go to for lunch or even dinner if I'm feeling a bit lazy. It's easy to make it a complete meal with whatever vegetables you have on hand and some protein like cubed tofu, shredded chicken, leftover fish, beans or lentils.
In addition to Tansy's recipe, here are my tips and tricks:
Stock/flavour - I tend to use a heaped teaspoon of white miso paste (for 1 person). I don't seem to need additional stock or soy sauce.
The vegetables I always use are baby spinach and frozen peas - just add at the very end and wilt the spinach and warm the peas. Plus whatever else I have on hand like broccoli and red capsicum which I cook along with the noodles.
Protein - I usually add tofu cut into very small cubes but you can use whatever you like including leftover shredded chicken or sliced beef, tinned salmon or even a boiled egg cut into quarters and added at the end would be nice.
Additions - I love adding a heaped teaspoon of tahini and a sprinkle of shredded nori seaweed or fresh parsley on top.
Hmmm, I wonder what I'm having for lunch today?!
Happy souping and slurping!
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