Chinese Ginger Noodle Soup

Chinese Ginger Noodle Soup 

 

Vegan, Gluten Free, Wheat Free, Rice Free, Soya Free, Refined Sugar Free.

Endometriosis, Crohns & Celiac Safe.

 

Ingredients:

1 little chunk of raw ginger

2 cloves of garlic

1 carrot

1 section of 100% buckwheat noodles (king soba)

3 lettuce leaves

1 avocado

1/2 leek

1 heaped tsp bouillon

1 tsp tumeric

2 tsp lemon juice

1 tsp dijon mustard

Chop and slice your carrot add enough water to cover the carrots and so you have enough for your noodles too, youll add them when the carrots have had 5 mins on the boil.

 Chop and wash your leeks.

Chop and square your avocado and slice you lettuce  ready for later.

Peel and Chop your raw ginger, i had it in little cubes but if you dont like to munch on the ginger but have the flavor then you may want to mince the ginger instead.

once your carrots have boiled for 5 mins add your noodles to cook for about 10-15 minutes.

Once the noodles have cooked for a few minutes then add your leeks and bring to the boil again.

Once the noodles have cooked drain the pan and leave on the side until needed.











slice and chop your garlic, the same applies that i previously said about the ginger, you can mince the ginger if you would rather not have the little chunks.

drizzle a couple of tsp of extra virgin olive oil in the pan and heat it on a low to medium heat and add the garlic and ginger.









To a measuring jug add the bouillon, tumeric, lemon juice and dijon mustard and stir that together.









Add 1/2 pint of hot water to the mixture and stir.

add the juice to the pan with the carrots, leeks, garlic, ginger and noodles.

put the heat on low to medium again and let the sauce thicken.

Once the sauce has thickened, add the lettuce and avocado for approx 3 mins you want the lettuce still crunchy when you serve.

add a sprinkle of pepper and herbs to the top.
Now thats done you can tuck it and enjoy.

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