5 MINUTE NOODLE SOUP

This soup is on the table in a few minutes. The stock is made with a homemade bouillon and brown rice miso paste, which is gluten free. I always have bouillon in my spice draw, it is very easy to make and stores very well.

You can use any suitable green vegetables you like, I have used my favourite combination in this recipe.

Once you have the bouillon and the miso paste in storage, this soup is addictive due to its incredible speed and ease to put together. And it is super healthy!

Vegetables Ingredients

baby bok choy
soy bean sprouts
sugar snap peas
fried mushrooms
mint
coriander

wash and chop veggies and fry mushrooms in olive oil until browned and soft

Bouillon

this recipe makes over 1/2 cup of bouillon which I store in an airtight container

amounts:

1/2 cup of nutritional yeast
1 TB sea salt
1 tea paprika powder
1/4 tea tumeric powder
1/4 tea wasabi powder
1/8 tea ground dried ginger

add all ingredients into airtight container and shake until well mixed

Stock & Rice Noodles

stock ingredients for 1 serving:

1 TB bouillon, shake jar well before using
1/2 TB brown rice miso paste (up to 1 TB if you like a strong flavour)

assembly:

Boil the amount of water you need for 1 bowl, add 1/2 TB miso paste and whisk until dissolved
Add 1 TB bouillon and whisk again, keep hot

rice noodles:

Boil water and add 1 portion of rice noodles. Stir and keep tasting until done. Strain and pour into serving bowl.

Assembly

add cooked rice noodles to your bowl
add all veggies
pour hot stock into bowl, make sure it is really hot and stirred well. Due to the raw veggies the hot stock is needed to cook the veggies a little -
sprinkle your fresh herbs on top and adjust seasoning (if needed) with gf soja sauce and chili flakes