Comforting

Man-flu soup with noodles, ginger, garlic, onions and lots of spice

Name: soup noodles ginger garlic onions spice
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2
Ingredients: 200g dried rice noodles; 2 tbs olive oil; 1 shallot, thinly sliced; 3 shiitake mushrooms, sliced; ¼ cup (60ml) tamari soy sauce; 1 tsp coconut sugar; 80g daikon, peeled, cut into 5mm dice; 2 baby bok choy, halved; 50g sugar snap peas, trimmed; 2 tbs ginger, finely grated; 1 garlic clove, grated; Coriander leaves, finely chopped red chilli, thinly sliced spring onion and lime wedges, to serve

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20m

Man-flu soup with noodles, ginger, garlic, onions and lots of spice

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This soup was created for all of you who suffer during flu season, says Bettina. This recipe is extracted from Happy Food by Bettina Campolucci Bordi (Hardie Grant, hbk, $34.99).

200g dried rice noodles
2 tbs olive oil
1 shallot, thinly sliced
3 shiitake mushrooms, sliced
¼ cup (60ml) tamari soy sauce
1 tsp coconut sugar
80g daikon, peeled, cut into 5mm dice
2 baby bok choy, halved
50g sugar snap peas, trimmed
2 tbs ginger, finely grated
1 garlic clove, grated
Coriander leaves, finely chopped red chilli, thinly sliced spring onion and lime wedges, to serve

Method

1.

Cook the noodles according to the packet instructions, drain and divide between two serving bowls, loosely covered with foil to keep warm.
2.

In a saucepan, heat oil over a medium heat, add shallot and shiitake and cook for 5 minutes, or until soft. Add 2 cups (500ml) of water, tamari and sugar and bring to the boil. Add daikon, bok choy and sugar snap peas and cook for 1 minute. Remove from heat and, using your hands, squeeze in the juice from grated ginger and stir in garlic.
3.

Divide the broth and vegetables between the serving bowls with noodles. Top with coriander, chilli and spring onion and serve with lime wedges.