Veggie noodle soup (DF)

Perfect for rainy days or light lunches! A warming noodle broth ladled with King Oyster mushrooms, Pak Choi, peas, and celery... all the good stuff!

Prep time: 5 mins

Cooking time: 10 mins

Difficulty: Easy

Serves: 2

Macro breakdown: Calories: 312 kcal, Protein: 15g, Carbs: 67g, Fat: 2.8g (per serving)

Ingredients:

• 125g udon noodles

• 1 tbsp sesame oil

• 2 spring onions

• 2 celery sticks

• 75g King Oyster mushrooms

• 1 tsp chopped garlic

• 0.5 tsp chopped ginger

• 1 veggie stock cube

• 1 Pak Choi

• 1 tbsp tamari sauce

• Black pepper

• 1 tsp sesame seeds (optional)

Method:

1. Finely chop 2 spring onions and 2 celery sticks. De-leaf the Pak Choi (and save them for later), finely chop the stem of the Pak Choi. Sauté the spring onions, celery, and Pak Choi stem in a large saucepan in 1 tbsp of sesame oil on a low heat for 3mins.

2. Finely slice the King Oyster mushrooms and add to the pan. Fry until the mushrooms have some colour.

3. Add 1 tsp of chopped garlic and 0.5 tsp of chopped ginger to the pan and 1 tbsp tamari sauce, stir to combine everything.

4. Add the veggie stock cube with 300ml of boiling water. Bring to a boil before adding the dry noodles. Reduce to a medium heat and leave to simmer for 3-4 mins.

5. Remember those Pak Choi leaves? Add those to the pot, season with black pepper and stir just before serving.

6. Serve in a deep bowl and top with sesame seeds.

Happy eating!

Notes: For an extra protein boost you can add Tofu cubes or chicken strips!

Drop a comment below if you give this a go or share it on Instagram! #BEANSFOODBIBLE