Noodle soup with bok choy
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 chilli sauce. Most noodle varieties are completely plant-based, but check the ingredients to be sure.
Ingredients
Servings:
4
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1 clovegarlic finely chopped
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1onion sliced into rings
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1 tspsambal oelek
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3 litresvegetable stock
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250 gnoodles make sure they are egg-free
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1 canbamboo shoots 140g, drained
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1 bunchpak choi sliced into thin strips
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15 gcilantro only the leaves
Instructions
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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.
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Add the vegetable broth, bring to the boil and add the noodles. Leave it on the heat for 4 minutes.
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Add the bamboo shoots and the pak choi. Boil for 2 minutes until the pak choi is slightly softer, but still firm.
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Season with salt and pepper.
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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.
