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Asian inspired vegetable soup with noodles
Asian inspired vegetable soup with noodles
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
User's Recipe Description: Slow-cooked beef stew with tender chunks of beef, carrots, potatoes, and onions in a rich savory gravy made with beef broth, red wine, and herbs. Served over creamy mashed potatoes. Rewritten Version: Hearty beef stew cooked low and slow with veggies in a savory red wine gravy, served over creamy mashed potatoes.
Ingredients:
  • 1.5L chicken style liquid stock or vegetable liquid stock
  • 20.00 ml fresh ginger, finely chopped
  • 2 small cloves garlic, minced or crushed
  • 1 red chilli, thinly sliced (optional)
  • 2 spring onions, sliced
  • 21.00 gm soy sauce
  • 1 carrot, thinly sliced
  • 1/2 head of broccoli, cut into florets
  • 250g firm tofu, chopped (optional)
  • 100g mushrooms, sliced
  • 1 handful baby spinach leaves
  • 1/2 bunch fresh coriander leaves, roughly chopped
  • 150g uncooked soba noodles or ramen noodles
Instructions:
  • In a saucepan, combine the stock with garlic, ginger, spring onions, chili, and soy sauce. Bring to a boil.
  • Simmer carrots, broccoli, and tofu until vegetables are tender.
  • Add the mushrooms to the soup and break the noodles in half before adding them. Cook for 4 minutes, or as per package instructions for the noodles.
  • Take the pot off the heat and gently mix in the spinach and fresh coriander. Stir until the spinach just starts to wilt, then serve immediately!

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