Noodle soup with bok choy

Name: Noodle soup with bok choy
Ingredients: 1 clove garlic (finely chopped); 1 onion (sliced into rings); 1 tsp sambal oelek; 3 litres vegetable stock; 250 g noodles (make sure they are egg-free); 1 can bamboo shoots (140g, drained); 1 bunch pak choi (sliced into thin strips); 15 g cilantro (only the leaves)

With this recipe, you will have your own noodle soup on the table in no time! Almost as easy as the instant noodles from the supermarket, but more tasty and much healthier, with this load of fresh vegetables and bamboo shoots. A vegetable broth cube is used in this recipe to give the soup its spicy taste, but you can of course replace it with your own spice blend. For extra zest, a little sambal oelek is added in this recipe, but you could also replace it with some mild sweet chili sauce. Most noodle varieties are completely plant-based, but check the ingredients to be sure.

Ingredients

Servings: 4

1 clove

garlic finely chopped
1

onion sliced into rings
1 tsp

sambal oelek
3 liters

vegetable stock
250 g

noodles make sure they are egg-free
1 can

bamboo shoots 140g, drained
1 bunch

pak choi sliced into thin strips
15 g

cilantro only the leaves

Instructions

Heat the oil in a frying pan and fry the garlic, onion and sambal oelek on low heat for 5 minutes, until the onion is tender.
Add the vegetable broth, bring to the boil and add the noodles. Leave it on the heat for 4 minutes.
Add the bamboo shoots and the pak choi. Boil for 2 minutes until the pak choi is slightly softer, but still firm.
Season with salt and pepper.
Divide the soup into bowls and serve with a garnish of cilantro.

Notes

Tip: You can also make this noodle soup with other types of cabbage, such as white or savoy cabbage. You could also add some fried “chicken” pieces from a plant-based meat alternative brand, or crispy fried tofu pieces, or seitan.