Asian noodle soup
Serves: 2 | Prep time: 10 minutes | Cooking time: 15 minutes | Cooking Skills: Simple
This recipe is from my book 'Honestly Healthy Cleanse' and is my go-to sunday night recipe that oozes fragrance and taste from the East.
- 1 tbsp coconut oil
- ½ white onion, finely chopped
- 1 clove garlic, grated
- 5cm piece of root ginger, sliced
- 3g cinnamon stick
- 1 star anise
- 1 tsp coriander seeds
- 6 tbsp cold water
- 1 tbsp tamari
- 10g Chinese celery, roughly chopped
- 3g sweet Thai basil
- 720ml boiling water
- 1 tbsp bouillon powder
- 50g mangetout
- 100g pak choi
- 60g shiitake
- mushrooms, sliced
- 5g fresh coriander, roughly chopped
- 50g rice noodles
- juice of 1 lime
- 50g tempeh, cut into strips, to garnish
- 6 thin slices of red
- chilli, sliced at an angle (optional)
- If you’re in need of a fix of Asian flavours, then this delicious and aromatic dish will hit the mark; it’s both warming and cleansing. Here, the cinnamon and star anise provide the mouthwatering base flavours as well as supplying their nurturing and antiviral properties. The soup is amazing for your immune system and tastes wonderful too
- Heat the coconut oil in a frying pan and add the onion, garlic, ginger, cinnamon, star anise and coriander seeds. Leave to sauté on a medium heat for 2 minutes.
- Add the cold water (not the measured boiling water) and the tamari and leave to simmer for a further minute. Stir in the Chinese celery and sweet basil.
- Add the boiling water to the pan along with the bouillon, stir and leave until the liquid has reached boiling point again.
- Meanwhile, chop the mangetout on the diagonal and slice the root off the pak choi so that the leaves are released. Add to the pan along with the shiitake and half of the chopped coriander. After 1 minute add the rice noodles and cook for a further 3–4 minutes until they are done.
- Finish off by squeezing the lime juice over the top and stir through with the tempeh, the remaining coriander and the sliced chilli if you want a kick of spice.