Ginger Garlic Noodle Soup
May 9, 2024
Ingredients:
- 1 tbsp Olive oil
- 1 Onion finely diced
- 1 bunch spring Onions – chopped, green and white divided
- 4 cloves Garlic – minced
- 2 tbsp Ginger – fresh, minced
- 5 cups of Vegetable stock
- 1 star Anise
- 2 tbsp- Soya sauce
- 1 big cup of Mushrooms (button, shitake and shimeji)
- 1 Broccoli – cut into florets
- Tofu – 1/2 packet cut into cubes
- 1/2 packet of Pink Harvest Farms Moong & Edamame Spaghetti Noodles
- 6/8 pieces of Baby pak choy – cleaned and separated
- Salt to taste
- Mung sprouts blanched and crisp
- Sesame Seeds and Spring Onions to garnish.
Method:
- Heat the olive oil in a pot.
- Sauté the onions till they are translucent and soft.
- Add the white part of green onion, garlic and ginger to the pot and cook for 5 minutes * Add the mushrooms and salt so that the mushrooms start giving out its water and cook for another 5 minutes
- Pour the vegetable stock and the bring to a boil. Add the star anise and soy sauce.
- Add the baby pak choy and cook for another 5 minutes. Till the pak choy is soft and tender.
- Add in the tofu cubes towards the end.
- Serve the soup in bowls and add the separately cooked noodles to it.
- Garnish with mung sprouts, spring onions and sesame seeds. Serve hot
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