I’ve long been a fan of Asian style noodle soups as a light, quick dinner option (like laksa or udon noodle soup) so when I came across a recipe for a Chinese noodle soup I knew it would make an excellent addition to my dinner rotation. The soup base is full of gingery goodness and it is jam-packed with veggies and tofu making it a zesty, light dinner which is exactly what I’m after at this time of year!
The best part is this is so quick and easy to whip up, you can have it on the table in under half an hour which is always a plus for a mid-week meal. I slightly adapted the recipe from one in the Women’s Weekly Fast Fresh Vegetarian cookbook, which is an excellent cookbook if you’re looking for something to add to your collection!
- 4 cups vegetable stock
- 4 cups water
- 30g fresh ginger
- 2 cloves garlic
- 1/4 cup soy sauce
- 1tsp sugar
- 100g mushrooms (shiitake or oyster work best)
- 300g gai lan
- 1 carrot
- 2 sticks celery
- 450g fresh hokkien noodles
- 300g silken tofu
- 1tsp sesame oil
- Half a bunch of spring onions
- Combine the stock and water in a large saucepan
- Finely grate the ginger and crush the garlic then add to the saucepan with the soy sauce and sugar and bring it all to the boil
- Slice the mushrooms and separate the leaves from the stems of the gai lan
- Thinly slice the carrots (I used my spiraliser) and celery
- Cook the noodles as per the package instructions then drain and set aside
- Add the mushrooms, gai lan stems, carrot and celery to the saucepan and simmer, uncovered, for 2 minutes
- Add the noodles and the gai lan leaves and simmer for another minute
- Cube the tofu and add to the saucepan with the sesame oil
- Season with extra soy sauce or salt, then remove from heat
- Ladle into serving bowls then serve with chilli and spring onion
I know it looks like a long list of ingredients and steps, but it really does take no time at all, I promise! Plus it’s incredibly delicious so it’s worth collecting up all the different bits and pieces to whip this up. I love the ginger-garlic-soy flavours of the broth, it’s light and zingy and provides such an excellent base for all the fresh veggies.
You really do only need to cook them for a few minutes each, you want to keep them nice and crisp for some texture, so this isn’t one of those dishes that works well if prepared in advance. When I make this just for me I tend to combine the ingredients for the broth then just cook one serve worth of the veggies and tofu at a time. Once they are all cut up and ready it takes no time at all to throw it all together the next night for leftovers without losing the textures.
What have you been cooking lately? How about trying this Chinese noodle soup this week?
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