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.
- 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
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.
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.
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.
Divide the broth between warmed bowls, top with the tofu, if using, scatter with coriander and serve.