Happy New Year everyone! With the intention of starting off the new year in a healthy way (and also because I overdid it last night and needed a hangover cure!), I thought I would try a variation on the traditional Japanese Ramen Noodle Soup, but packed with fresh veggies and lots of garlic and ginger. This was surprisingly filling and satisfying, and I now feel a lot better!
Serves 4 to 6
250g dried medium egg noodles
4 large cloves of garlic, sliced
10g fresh ginger, peeled and finely chopped
3 tbs soy sauce
1/2 tsp Chinese five spice
1/4 tsp chilli powder
1 litre good quality vegetable stock from bouillon
3 spring onions, finely chopped
1 courgette, diced
1 large pepper, sliced
100g Quorn pieces
50g frozen peas
A small handful of fresh spinach
1. Place the noodles in a large saucepan and add half of the stock. Bring to the boil and simmer for 5 minutes. Drain and set aside.
2. In another large saucepan add all of the remaining ingredients except the spinach, and cover with the remaining stock. Bring to the boil then simmer for 10 minutes.
3. Add the noodles and spinach to the soup, stir well then serve immediately.