Quick and easy summer noodle soup! Cooks in 3 minutes for a perfect nutrient rich, busy night dinner! What toppings would you add? I like to add lots of raw veggies at the end and let my kiddos choose what they want. It helps give them a bit of say which I find helpful when going through a picky stage. We have made this version with so many different toppings so this is really more of a base recipe, or inspiration I guess. If you missed my stories a few days ago I hacked this recipe by using leftover miso soup we had! Literally on the table in 15 minutes!!

Anyhooo on to the recipe

Serves: 6

Prep time: 10 minutes

Cook time: 10 minutes

• thin rice noodles (vermicelli style)

• juice from 1 lime

• soy or tamarin sauce

• 1 can drained chickpeas

• garlic powder

•8 cups of veggie broth

•2 TBS miso paste

(OR leftover miso soup, ideal have 5 cups and then add 3 cups water).

Toppings:

•Oyster mushrooms

•purple cabbage

•Spring peas

•Fresh Cilantro

•fresh tomatoes

•Toasted sesame seeds

•(optional siracha sauce for the adults)

Method:

1.In a large pot add the veggie stock, 2 tbsp of soy sauce, miso paste and half the lime juice. Bring to a boil.

2.Meanwhile, in a separate pan add the chickpeas, garlic powder and 1 TBS soy sauce. Cook over medium heat until they are slightly crispy.

3. Once the soup is boiling reduce the heat and add in the noodles, cabbage, mushrooms and peas. Cook for 3ish minutes or until the noodles are soft. If your noodles take longer to cook add them ahead of the veggies

4. Pour in the rest of the lime juice, then mix and laddle into a bowl. Add some chickpeas and top with the fresh veggies.

5. Enjoy!!!

https://www.instagram.com/p/CD1xMDMphoP/?igshid=1p7ir7umsbr4z

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https://at-my-table.com/breakfast-chocolate-chia-pudding/

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Stay safe everyone!

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https://at-my-table.com/the-best-recipe-for-tofu-scramble/