Noodle Broth

This soup is so speedy, and has a blend of heart-healthy fats.  Make a quick meal of it with crusty bread.  Use homemade chicken stock and reduced salt soy sauce to keep the salt as low as possible.  

Serves 1
Preparation and cooking time - 15 minutes


200ml chicken stock
2cm/1 inch root ginger, grated
1 red chilli, finely chopped, seeds removed
1 spring onion, finely chopped
1 tablespoon sesame oil
1 tablespoon soy sauce
50g tofu diced
½ pak choi, chopped or shredded
50g rice noodles
1 tablespoon chopped fresh coriander


  • Bring the chicken stock to simmer in a saucepan and then add the ginger, spring onion, pak choi, sesame oil and soy sauce.
  • After 5 minutes add the tofu, noodles and chilli and stir.Take off the heat and leave for 5 minutes to allow to cook through.
  • Serve with the fresh coriander on top.

Per 100g

Medium fat, low saturates, low sugar, medium salt 

Per serving

Energy: 261 Kcals/ 1096 Kjoules   Fat: 18.3g   Saturates:  2.8g  Sugars: 3.8g   Salt:  2.8g 

Download & Print Recipe Card