Vegetable noodle soup bowl

Name: Vegetable noodle soup bowl
Prep time: 30 min
Cook time: 30 min
Yield: Serves 6
Ingredients: 1.8 litres/3¼ pints vegetable stock; 5cm/2in fresh root ginger, peeled and grated; 1 red chilli, seeds removed and finely chopped; 6 spring onions, sliced; 1½ tsp Chinese five-spice powder; 1 tbsp light muscovado sugar; 1 tbsp sweet chilli sauce; 1 tbsp soy sauce; 150g/5½oz shiitake mushrooms, sliced; 50g/1¾oz fine egg noodles; 1 bok choi, sliced; ½ small lime, juice only; salt and freshly ground black pepper; small bunch coriander, chopped, to garnish

Prepare: less than 30 mins
Cook: 10 to 30 mins
Serve: Serves 6
Dietary: Dairy-free Nut-free Pregnancy-friendly Vegetarian

Super healthy and light, this soup is packed with goodness and is ideal for a light lunch or as a first course.

By Mary Berry

From Mary Berry - Love to Cook

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Ingredients

1.8 litres/3¼ pints vegetable stock
5cm/2in fresh root ginger, peeled and grated
1 red chilli, seeds removed and finely chopped
6 spring onions, sliced
1½ tsp Chinese five-spice powder
1 tbsp light muscovado sugar
1 tbsp sweet chilli sauce
1 tbsp soy sauce
150g/5½oz shiitake mushrooms, sliced
50g/1¾oz fine egg noodles
1 bok choi, sliced
½ small lime, juice only
salt and freshly ground black pepper
small bunch coriander, chopped, to garnish

Recipe tips

Method

Pour the stock into a large saucepan and bring to the boil.
Add the ginger, chilli, spring onions, Chinese five-spice powder, sugar, sweet chilli sauce and soy sauce, reduce the heat and simmer gently for 5 minutes.
Add the mushrooms and noodles and simmer for 3–4 minutes until the noodles are cooked. Stir in the bok choi and lime juice and season with salt and pepper, if needed. Simmer for a further 2 minutes. Ladle into bowls, sprinkle with the coriander and serve.