300g Mushrooms (1 box, I like to mix chestnut and a couple of flat ones too for texture)
1 heaped tbsp. white miso paste
2 tbsp. bouillon powder
Approx. 1 lire of water
1 packet of pre cooked noodles per person. (I use the Aldi ones and put 4 in this for 4 people)
3 large handfuls of spinach
3 spring onions to garnish
In a large pan add a tablespoon of oil (olive or sesame) and heat on a medium heat and add in the onion, garlic, carrots and peppers.
Soften them in the pan then add the ginger and mushrooms and stir through.
Pour in enough water to cover the mix by a good inch and then stir through the miso and bouillon powder.
Bring to the boil and simmer for 5 minutes and then add in the noodles and spinach.
Serve into bowls and sprinkle with the spring onions.
Tips and Cheats
You can add in anything to this, any veg you like really! Or you can chuck in some vegan protein, in the photo I had added some Linda McCartney Hoisin Vegan Shredded Duck and on other occasions I have coated Tofoo Co Tofu in cornflour and chili and fried it off. If adding some protein then cook it separately and just add it on top or it tends to go mushy!
Small handful of fresh thyme (or tablespoon of dried thyme)
700ml vegetable stock
Put the onion in a pan and saute it off for 5 minutes in a little oil.
Chuck in the rest of the ingredients and bring to the boil.
Simmer for an hour on a low heat.
Blend the soup and serve!
Tips and Cheats
This soup is so easy. It really is a chuck in the pan and cook one! If you haven’t got fresh herbs add in some dried. You can swap out the thyme and parsley for some coriander. If using dried coriander add it in with the pinions and cook it off a little. It is a lovely sweet soup so does need salt. I don’t add salt and pepper to my recipes as I loathe black pepper and don’t use much salt as I have children.
Heat a little oil in a pan/wok and chuck in the spring onions, peas and garlic.
After 2 minutes add the tofu and gentle heat through. Stir constantly as it will stick.
Add the turmeric and stir until the tofu goes a lovely yellow colour.
Add in the cooked rice – this should be freshly cooked not reheated so as to prevent food poisoning.
Serve and enjoy!
Tips and cheats
You can add any veg in to this as you like! We often add in sweetcorn, beansprouts, peppers, edamame beans, cooked diced carrot and mushrooms. The tofu is what gives it that eggy texture. If you are feeling super lazy you can use a packet or two of microwave rice or if you are feeling healthy opt for brown rice or wild rice. There are no rules here just chuck it all in and season to taste. I often use soy sauce to season rather than salt if I have it and I love a drizzle of sweet chili sauce on top where as the kids love a drizzle of plum sauce!
All the veg left at the end of the week in the bottom of the fridge!
A little oil
500ml veg stock
Chop all the veg to the same size.
Heat some oil in a big pan and chuck in all the veg.
Pour on the stock (if it doesn’t cover the veg add more water)
Boil until the veg is soft
Blend to smooth and serve with crusty bread.
Tips and cheats
So my favourite combination is carrot, leek, potato, squash and an onion however you can chuck in literally any veg! I tend to avoid cabbage as the children aren’t keen and we get lots of Gansta Granny quotes! It you want it to be smooth always make sure there is a potato of some sort in there.
I like to add a swirl of Elmlea plant cream if we have some on serving but it isn’t needed!