This week I’d made so many plans to see friends (usually over coffee or lunch) and hadn’t even thought to consult my bank account first. And when I did check my bank account, I found myself in a bit of a pickle…
I’m the type of girl who likes to do lunch and do it well. I had planned to go out for lunch with one of my best friends who was down from interstate, but because my bank account couldn’t support my tastebud’s needs, I offered to cook instead. I mean, I’m no Jamie Oliver, but a gal can try right? So I sent the text, and that was that. My Masterchef brain was ready for action.
This recipe was inspired by some images I saw floating around Instagram (one of my favourite sources of inspiration). I apologise in advance for the vague measurements. This is one of those soups that you can adjust to suit your tastebuds. You can also change around the vegetables depending on what you’ve got in your fridge/freezer! Most will work well, just think “Asian veggies”. Try adding Chinese broccoli, crushed peanuts, tofu, sesame seeds, peas, anything you fancy.
This recipe will make four to five servings, but you may need to add more broth if reheating. Enjoy!
- 1 onion, diced
- 2 cloves garlic, diced
- 2 – 3 carrots, sliced thinly
- Approximately 1 bunch broccolini, chopped into bite size pieces
- 2 – 3 bunches bok chou, chopped into bite size pieces
- Approximately 1L vegetable stock
- Chilli flakes (or fresh chilli if you like)
- 4 – 5 pieces star anise
- 1 tablespoon coconut sugar
- Approximately 1/4 cup soy sauce
- Approximately 1 tablespoon sesame oil
- 1 packet rice noodles (you can use any shape, but I used vermicelli)
- Limes to serve.
- Dice onion and garlic and place into a medium/large pot with some oil (canola, coconut and sesame all work well). Cook for a little under 5 minutes, until golden. Don’t forget to stir occasionally!
- Add chopped carrots, broccolini, sesame oil and chilli flakes. Fry off until the veggies are a little soft but still bright in colour (approximately 5 – 6 minutes).
- Add the vegetable stock and soy sauce. If the liquid does not cover all the vegetables, add more water or additional stock.
- Stir through coconut sugar, add the star anise and a little more sesame oil if desired. Make sure to taste the broth at this point! It can get quite salty if you don’t monitor it (add water if this happens).
- Add in the bok choy and rice noodles. Stir then bring the soup to a simmer.
- Once the noodles are tender, the vegetables cooked and the soup hot, serve into bowls.
- Squeeze fresh lime over the soup and add fresh herbs if you desire.
It’s seriously that easy. A one pot wonder! Minimal dishes, but loaded with veggies and tonnes of flavour.
So now time for the verdict. I served this to my friend Jonathon today who is by no means vegan, and his response? “Morgan, this is bloody good. Like seriously. I’m going to need this recipe off you. It’s so bloody good.” I think that’s a success, don’t you? I’ll let you be the judge.