Delicious, budget-friendly Noodle Soup from Healthy Cities Illawarra

Now that we’re moving into the colder months, soups are a great way to warm up and to increase our vege intake. This Noodle Soup recipe from Cook Chill Chat is quick, tasty, and flexible.

Throw in any seasonal veggies you have on hand (or veg from your freezer – yes, they are very nutritious!), along with Asian greens, ginger, chilli and whatever noodles you have on hand. This recipe uses Tofu and vegetable stock but works equally well with chicken if you love your meat.

If you have fussy kids in your house, you can use their favourite veggies and omit the chilli. To please the adults, serve the kids’ portions and then add the chilli and other less popular veg to the pot for a bit more interest. You could also add some fresh or dried mushrooms to amp up the flavour.

Prep: 5 mins

Cooking: 10 mins

Cost: $2.40 per person

Serves: 4 people

Ingredients

• 1 onion
• Ginger (4cm)
• 1 bunch of asian greens
• 4 cups of mixed vegetables e.g. carrots, peas, beans, cabbage
• 2 tps vegetable oil
• 5 cups of salt-reduced vegetable stock
• 3 cups water
• 400g noodles – Instant, hokkien and rice noodles are all suitable to use in this recipe. Be sure to check cooking instructions on the packet.
• 1 tbsp salt-reduced soy sauce
• 300g silken tofu
• Optional chilli to taste

Method

Dice the onion, grate the ginger and slice all the other vegetables.

Chop tofu into bite-sized pieces.

Place a saucepan on the stove over medium heat. Add oil, onion, ginger and (optional) chilli to the saucepan, stirring for 2-3 minutes or until onions are brown.

Add the stock and water to the saucepan and bring to the boil.

Add the noodles and cook for 2 minutes or according to packet instructions.

Add the vegetables, soy sauce and tofu to the saucepan and cook for 2 minutes then remove from the heat.

This recipe and many other vege-forward flexible recipes are featured in the Cook Chill Chat cookbook, available to purchase from the Healthy Cities Illawarra shop