Soup For The Soul
Total Time
15 minutes
Prep Time
0 seconds
Cook Time
15 minutes
Rating
0 out of 5 stars
(0)
Ingredients
4 servings
- 1 vegetable stock cube
- 400ml canned coconut milk
- 1.4 pints boiling water
- 2 tablespoons brown rice miso paste
- 1 teaspoon olive/sesame seed oil
- 7 oz mushrooms
- 1 tablespoon soy sauce/tamari
- 2 cloves garlic
- 10.6 oz thick noodles
- 7 oz long-stem broccoli
- 1–2 limes
- 6 spring onions
- handful of coriander
- 1 red chilli
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Preparation
Step 1
Put the stock cube, coconut milk, boiling water and miso paste into a jug and whisk together until the miso dissolves; set aside.
Step 2
Drizzle the oil into a large saucepan and add the mushrooms. Fry for 4 minutes until softened; then add the soy sauce and garlic, and fry for another 30 seconds until fragrant.
Step 3
Pour in the coconut milk mixture and bring to the boil. Turn down to a simmer and add the noodles and broccoli, before covering with a lid. Cook for as long as stated on the noodle packet and until the broccoli is soft with a little bite.
Step 4
Add the lime juice, ½ of the spring onions and coriander; season to taste.
Step 5
Spoon into bowls, topping each with the remaining spring onions, coriander, and chilli, if you like.
Step 6
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