Gingery Tofu Noodle Soup (Low Fodmap + Vegan)

A really quick lunch or dinner loaded with bright, aromatic flavours to add a little spice to your day. It’s a great one for using up odds and ends of veg too – feel free to sub the carrots and kale for anything else you have!

Gingery Tofu Noodle Soup (Low Fodmap + Vegan)

 

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Recipe type: lunch, dinner

Serves: 2

Ingredients

• 2 'balls' of instant dried rice noodles
• 1 tbsp garlic infused oil
• 100g tofu, cubed
• 1 large carrot, chopped
• 1 good handful kale
• ½ red chilli, chopped
• 1 good knob of ginger, sliced
• 500ml veg stock
• ½ tsp five spice powder
• 1 tbsp tamari
• 1 handful coriander, chopped
• Lemon wedges and peanuts to serve (optional)

Instructions

1. Heat some garlic infused oil in a pan and fry the tofu, carrots and ginger together with the five spice powder. Pour in the stock and tamari then bring to the boil before simmering with the lid on for 10 minutes. Add in the kale for the last 5!
2. Cook the noodles as instructed on the pack, then divide between two bowls, along with the tofu broth. Top with fresh coriander, chilli, peanuts and lemon. Devour!

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