Vegan Noodle Soup

Ingredients for  2  Servings

• 2

  Packs of noodle soup (dried or tinned)
• 300g

  Dried ramen wheat noodles, soba or rice noodles
• 2cm

  Piece of fresh root ginger, grated
• 1 rsp

  Brown rice miso paste
• 1

  Small lime, juice only
• 5-6

  Tenderstem broccoli stalks, or 2 pak choi, trimmed
• 4

  Spring onions, thinly sliced
• 1

  Small red chilli, thinly sliced
• 1 tsp

  Sesame seeds

Approximate Times

• Preparation :

  Less than 30 minutes
• Cooking :

  Less than 10 minutes

Method

1. Put the soup (dried or tinned) into a large saucepan. If using dried soup, boil the kettle and pour in the required amount of water.
2. Add the noodles, ginger, miso paste and half the lime juice and simmer for 2 minutes.
3. Add the Tenderstem or pak choi to the soup or steam them, for 4–5 minutes or until just cooked.
4. Serve the noodle soup in bowls, add the steamed Tenderstem, garnish with the spring onions and chilli and sprinkle over the sesame seeds. Add a good squeeze of lime juice to each bowl.