Quick and Easy Spicy Noodle Soup

Today’s recipe fits in well with today’s theme of “your easy cook meal”. Last year there was a similar prompt of “quick, easy and delicious” for which I made these zucchini and sweet potato fritters with sumac yoghurt. This time I’m sharing an Asian inspired soup that is (in my opinion) equally quick, easy and delicious.

I always have various ingredients on hand to make a noodle soup of this nature, and it’s great as it’s a really flexible meal. You can easily mix up some of the flavours with different sauces and spices, and use whatever veggies you have – depending on how I’m feeling and what I’ve got I might use broccoli, cabbage, capsicum, spinach or bean sprouts. A squeeze of fresh lime never goes astray either. But the point is, it’s a satisfying meal that can be whipped up fairly quickly and without too much stress.

Spicy Noodle Soup

(Serves 2)

2 tsp sesame oil
4 button mushrooms, sliced (approx 1 cup)
3 cloves garlic, minced
1 Tbsp ginger, minced
2 birds eye chillis, minced (or less, according to your taste)
3 cups veggie stock

200g firm tofu, sliced into small rectangles
3 Tbsp soy sauce
1 Tbsp mirin
2 instant noodle cakes (approx 150g)
1 carrot, sliced with julienne peeler
2 small bunches bok choy, ends removed

Optional garnishes:
Spring onion
Fresh coriander
Black sesame seeds
Garlic chilli sauce

Heat 1 teaspoon of the sesame oil in a pan over medium high heat and add tofu. Cook until golden brown on most sides, approx 10 minutes. Turn off heat, and pour 1 tablespoon of the soy sauce over. Set aside.

While this is happening, heat the other teaspoon of sesame oil in a decent sized pot over medium heat. Add mushrooms and saute for approx 1 minute. Add garlic, ginger and chilli and saute for another 30 seconds, being careful not to let them stick. Add vegetable stock, the other 2 tablespoons of soy sauce and mirin, and bring to a boil. Turn down and allow to simmer for 5-10 minutes. Prepare other veggies and garnishes while waiting.

Add noodle cakes and cook according to packet, until tender. Turn off heat and add bok choy to the pot, covering with a lid to allow to steam slightly.

Divide noodles and bok choy between two bowls and pour over liquid. Add tofu, carrot and desired garnishes.





12 thoughts on “Quick and Easy Spicy Noodle Soup

  1. Yum!! This looks amazing and I’d have never thought it would be a quick and easy meal cause it’s so nicely composed. I’m all about the fastest meal prep these days, I’ll have to try this πŸ™‚

  2. This looks like exactly the sort of thing I’d be very happy to come home to after a long day at work. It is pretty much all my favourite things in one bowl! The tofu looks particularly good.

  3. Double yum to this! I can feel the noodles and miso calling me right now. I keep meaning to put together a homemade ‘pot noodle’ for taking into work with me, with noodles and veggies and some nice salty broth. This looks super!

  4. This looks really easy and very yummy… though I would leave out the chili. πŸ˜‰
    Such a great thing to sit down to for lunch or dinner or breakfast or snack…

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