A warming, comforting bowl of Asian-style noodle soup that’s totally vegan. Use tamari and buckwheat noodles to make it gluten-free.
Each serving provides 462 kcal, 16g protein, 50g carbohydrates (of which 11g sugars), 20g fat (of which 7.5g saturates), 10g fibre and 3g salt.
Ingredients
- 2 tbsp brown or white miso paste
- 750ml/1⅓ pint boiling water
- 1 lemongrass stalk or 1 tsp lemongrass purée
- 2 tbsp soy sauce or tamari
- 100g/3½oz dried wholewheat or buckwheat noodles
- 3 tbsp coconut oil
- 1 small aubergine (225g/8oz), cut into roughly 2cm/¾in cubes
- 50g/1¾oz cashews
- 2 pak choi, leaves and white parts separated and thickly sliced
- 4 spring onions, diagonally sliced
- 30g/1oz piece fresh root ginger, peeled and finely grated
- 2 garlic cloves, finely grated
- 1 red chilli, diagonally sliced
- 2 slices of tofu, to serve (optional)
- handful fresh coriander, to serve
Method
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Put the miso paste and just-boiled water in a measuring jug. Lightly snap the lemongrass in a couple of places to release the flavour, without breaking it. Add the lemongrass and soy sauce to the miso stock, then stir well. Add the dried noodles and set aside.
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Heat 2 tablespoons of the coconut oil in a large wok or wide-based saucepan. Stir-fry the aubergine and cashews for 3 minutes, or until lightly browned. Add the white parts of the pak choi and stir-fry for 2 minutes.
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Add the remaining coconut oil and stir in the spring onions, ginger and garlic. Cook for 20–30 seconds, stirring constantly, then carefully add the miso stock, noodles and lemongrass. Use a spoon or fork to separate the noodle strands. Stir in the green part of the pak choi and the chilli. Bring the broth to a simmer and cook for 2 minutes, or until the noodles are tender, stirring regularly.
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Divide the broth between warmed bowls, top with the tofu, if using, scatter with coriander and serve.
Source: BBC
