Asian Noodle Soup

Dietician Amit Shah


  • 1 tablespoon Sesame oil
  • 1 tablespoon minced fresh gingerroot
  • 2 garlic cloves, minced
  • 1/4 teaspoon crushed red pepper flakes, optional
  • 1/2 Cup sliced fresh mushrooms
  • 500 Ml Water or Vegetable Stock
  • 1 Tbsp Soy Sauce
  • 1 Cup Firm Tofu - Cubed
  • ½ Cup Peas/Snow Peas
  • ½ carrot, shredded
  • 2 green onions, thinly sliced
  • 100 Gms Multigrain Naturally Yours Noodles/Rice Noodles
  • Optional: Green Onions and Birds Eye Chilli for garnish


  • In a large saucepan, heat oil over medium heat. Add ginger, garlic and, if desired, pepper flakes; cook and stir 1 minute or until fragrant.
  • Add mushrooms, Vegetable Stock/Water and soy sauce; bring to a boil. Cook, uncovered, 5 minutes. Add tofu, snow peas, carrot and green onions. Reduce heat; simmer, uncovered, 4-6 minutes longer or until vegetables are crisp-tender.
  • Meanwhile, cook noodles according to package directions; drain and divide among 2 bowls. Pour soup over noodles. If desired, sprinkle with peanuts, bird eye chilli and green onions.