Ramen soup is perfect if you love noodles, but want something healthier than a takeaway. Aubergine, mushroom, broccoli, soya beans and radishes make this noodle soup packed with nutrients. The addition of tofu makes this dish suitable for vegetarians too. Since it only takes 20 minutes to prepare, you can eat it for either lunch or dinner – plus, it’s so light at only 203 calories per serving.
- 100g aubergine, cut into chunks
- 1tsp oil
- 100g mushrooms, sliced
- 100g marinated tofu
- 2 sachets miso soup paste
- 80g ramen noodles
- few stalks of Tenderstem broccoli
- 100g soya beans
- 1tsp ginger, finely chopped (or try Very Lazy prepared ginger)
- 1tbsp soy sauce, to taste
- 100g radishes, sliced
- handful fresh watercress or micro herbs, or salad leaves
Lightly fry the chunks of aubergine in the oil. Once tender, add the mushrooms and fry until golden. Add the tofu to heat through.
Meanwhile, put the miso soup paste into a pan with 600ml boiling water. Add the noodles and broccoli, and cook until tender.
Add the aubergine and tofu mixture, soya beans and the lazy ginger, then stir through the soy sauce, to taste. Heat through, then serve in bowls topped with slices of radish and watercress, herbs or salad leaves.
Make this soup in bulk and store in the fridge for lunch the next day.