This noodle soup snack is light, yummy, and easy to make. Mixed with mushrooms, bok choi and carrots. Perfect for a meat-free Monday! Recipe by South African Mushroom Farmers’ Association.
Prep time: 10 mins | Cook time: 5 mins | Servings: 1 jar
Ingredients
Base:
- 1 tsp liquid stock concentrate, vegetable or mushroom
- 2 tsp soy sauce
- 2 tsp miso paste
- 1 tsp rice vinegar
Filling:
- ⅔ cup cooked ramen / egg / rice noodles
- ½ cup bok choi, roughly sliced
- 1 cup portabellini mushrooms, thinly sliced
- ½ cup carrot, julienned
- 1 spring onion, sliced
- Handful fresh coriander
- Sesame seeds, for serving
- Sriracha / Sambal Oelek, for serving
- 1 cup boiling water, for serving
Method
- In the bottom of a large jar with a lid, mix together the liquid stock, soy sauce, miso paste and rice vinegar.
- Layer in the noodles, bok choi, mushrooms, carrot, spring onions and coriander.
- Seal the jar with a lid and store in the fridge for up to 5 days.
- When you are ready for a quick and easy meal, remove the jar from the fridge.
- Boil the kettle.
- Carefully pour in 1 cup of boiling water until all the ingredients are covered.
- Briefly stir and leave to stand for 5 minutes and then stir everything together well.
- Top with some sesame seeds and add a little dash of your favourite Asian hot sauce if desired.
Related Articles
