The Doctor's Kitchen: noodle soup recipe

Serves 2

Ingredients 
*1 tbsp coconut oil
*3cm piece of root ginger, peeled and finely grated
*3 garlic cloves, finely chopped 4cm piece of lemongrass, bruised 1 star anise
*2 spring onions, finely chopped 350ml vegetable stock
*2 tbsp soy sauce
*2 tsp fish sauce (optional) 25g soba noodles
*50g pak choy or spring greens, thinly sliced
*25g mung bean sprouts (or snow pea, alfalfa or extra beansprouts), to serve
*25g beansprouts, to serve 4 mint leaves, to serve
*1 red chilli, thinly sliced, to serve 25g red cabbage, thinly sliced, to serve

Method

1. Melt the coconut oil in a saucepan over a medium heat. Add the ginger, garlic, lemongrass, star anise and half the sliced spring onions and sauté for a few minutes until the garlic and onion have softened.

2. Pour in the vegetable stock and simmer for 5 minutes.

3. Add the soy sauce and fish sauce (if using), then the noodles, and cook for a further 5 minutes (or according to the noodle packet instructions), until the noodles are cooked.

4. Remove the pan from the heat and stir through the pak choy, then leave the soup to stand for 2–3 minutes to soften the greens.

5. Garnish with the mung sprouts and beansprouts, remaining spring onion, mint leaves, chilli and red cabbage, and serve.

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