Dinner is ready in a flash thanks to this quick and easy noodle soup recipe. With bursts of ginger and dukkah in every bite, it’s a tasty meat-free meal that‘s sure to impress.
Serves44
Cook time10 mins10 minutes
Prep time10 mins10 minutes
Ingredients
4 cups (1L) Coles Japanese Inspired Mushroom & Miso Style Broth
270g soba noodles
5cm-piece ginger, peeled, cut into matchsticks
1 carrot, peeled, cut into matchsticks
1 bunch baby choy sum, cut into 5cm lengths
200g frozen edamame or broad beans, thawed, peeled
200g pkt honey soy tofu, thinly sliced
2 spring onions, thinly sliced
2 tbs Table of Plenty Asian Black Sesame Dukkah Salad Sprinkles
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Place the broth in a large saucepan over high heat. Bring to the boil. Add the noodles and cook for 3 mins or until the noodles are tender.
Step 2
Add the ginger, carrot, choy sum and edamame or broad beans to the pan. Cook for 1 min or until the carrot is just tender and heated through.
Step 3
Divide soup among serving bowls. Top with the tofu and spring onion. Sprinkle with dukkah to serve.
