TRACY'S NOODLE SOUP
perfect to take to work!
​
I have spent a few days in Byron Bay, Australia last week for a big family birthday and heard of Tracy's soup she had made for my mother-in-law one morning. Being a huge fan of vegan noodle soups I asked if Tracy would share her recipe with me. She adds tahini to her mix and it is delicious! Tracy created a version that is easy to take to work so that you can prepare a healthy lunch within minutes. All you need is boiling water -
I will show you Tracy's version first and then mine, which I made this morning for breakfast. I prefer my noodles to be a little softer than Tracy: she adds boiling water to the uncooked noodles and waits a minute or 2 before eating it. I am not patient enough to wait until the noodles are soft once the soup is assembled, therefore I pre-soak my noodles for 1.5 minutes. Easy to do at work too.
So just go with the version you prefer.
The addition of tahini and raw freshly grated ginger and turmeric is incredible!
​
Ingredients
​
-
tahini
-
rice noodle vermicelli
-
instant miso soup sachets
-
soy sauce
Assembly
-
add uncooked rice noodles to bowl
-
squeeze content of a miso sachet on top
Add Vegetables
-
Tracy uses a "ready to eat mix" of kale, red cabbage, carrot, beetroot and broccoli
-
place veggies on top of noodles and miso
Add Vegetables
-
Tracy uses a "ready to eat mix" of kale, red cabbage, carrot, beetroot and broccoli
-
place veggies on top of noodles and miso
Add Vegetables
-
Tracy uses a "ready to eat mix" of kale, red cabbage, carrot, beetroot and broccoli
-
place veggies on top of noodles and miso
Add Vegetables
-
Tracy uses a "ready to eat mix" of kale, red cabbage, carrot, beetroot and broccoli
-
place veggies on top of noodles and miso
.jpg)
Ginger and Tumeric
-
grate the unpeeled raw ginger and tumeric on top of your veggies
-
bring the kettle to a boil
Ginger and Tumeric
-
grate the unpeeled, organic, raw ginger and tumeric on top of your veggies
-
bring the kettle to a boil
.jpg)
Add Water and Rest till
Noodles are soft
add 2 Teaspoons Tahini
a Dash of Soy Sauce
a Dash of Lime or Lemon
Stir Well and Enjoy!
Thank You Tracy for sharing your soup recipe!
Kat's Version with
Pre-Soaked Noodles
Ingredients
-
I often use brown rice vermicelli, when I can find them
-
and any green leafy mix is fine
-
I can't do without sriracha sauce, GF soy sauce and lemon
-
and I use GF miso paste and tahini
-
soy sauce and miso paste are easily available in gluten free versions-
Cut Noodles
-
I cut my rice vermicelli in a pot to contain them. I cut them so that they are easy to squeeze into the "take away" jar. I use an old pickle jar here
Cut Noodles
-
I cut my rice vermicelli in a pot to contain them. I cut them so that they are easy to squeeze into the "take away" jar. I use an old pickle jar here
Fill a Jar With Cut Noodles
-
I usually use 75 -100 gr of noodles per serving. In this case, for the take away option I use 75 gr.
Fill a Jar With Cut Noodles
-
I usually use 75 -100 gr of noodles per serving. In this case, for the take away option I use 75 gr.
Fill a Jar With Cut Noodles
-
I usually use 75 -100 gr of noodles per serving. In this case, for the take away option I use 75 gr.
-
just put the lid on and take to the office
.jpg)
Fill another Jar With the Rest
-
fill half the jar with veggies
-
1/2 TB tahini
-
1/2 TB gf miso
-
1/2 tea each of grated organic raw ginger and turmeric
-
I do not add any liquids like soya sauce and lemon now. It would ruin the veggies. Take a small bottle of soy, sriracha and a lemon to the office and add it once you pour boiling water into the soup.
Fill another Jar With the Rest
-
fill half the jar with veggies
-
1/2 TB tahini
-
1/2 TB gf miso
-
1/2 TB bouillon
-
1/2 tea each of grated organic raw ginger and turmeric
-
I do not add any liquids like soya sauce and lemon now. It would ruin the veggies. Take a small bottle of soy, sriracha and a lemon to the office and add it once you pour boiling water into the soup.
-
If you like strong flavours, increase miso and bouillon to 1 TB
Cook noodles
-
boil the kettle and wait 3 minutes
-
DO NOT pour water into glass straight after it boiled. The glass will crack. It is important to wait 3 minutes and I add a spoon into the jar for extra safety.
-
after 3 minutes pour water on top of noodles, half way up of the noodles. After a few seconds push all the noodles down into the water. After approximatedly 1.5 minutes the noodles are done. Pour excess water out by putting the lid on loosely, using it as strainer. I recommend using a tea towel. Don't burn yourself!
Assembly
-
boil the kettle again and wait 3 minutes
-
add cooked noodles to the veggie jar
-
after the boilt water has cooled for 3 minutes, pour water on top of noodles
-
add your extra flavours
-
1/2- 1 tea sriracha
-
1/2 TB gf soya
-
1/2 TB fresh lemon juice
-
grab a teatowel and wraop it around your jar.
-
add the lid and shale the content until well mixed.
Assembly
-
boil the kettle again and wait 3 minutes
-
add cooked noodles to the veggie jar
-
after the boiled water has cooled for 3 minutes, pour water on top of noodles, fill jar to about 3/4
-
add your extra flavours
-
1/2- 1 tea sriracha
-
1 tea gf soya
-
1.5 tea fresh lemon juice
-
grab a tea towel and wrap it around your jar
-
add the lid and make sure it is tight and secure and shake the jar until well mixed
Mixing
-
due to being in a clear jar you can easily see from the outside how well it is mixed. Keep shaking the jar until you are happy with the mix
