Asian Noodle Soup

Step 1:

In a pan melt the coconut oil, add the chopped onion, grated garlic, sliced ginger, cinnamon stick, star anise and coriander seeds leave to sauté on a medium heat for 2 minutes.  

Step 2:

Add 6 tbsp of water and the tamari, leave to simmer for a further minute before adding the celery.  

Step 3:

Boil vegetable Bouillion powder.

Step 4:

Chop the mange tout on the diagonal and chop the root off the pak choy so that the leaves are released.  Slice the mushrooms and roughly chop the coriander.

Step 5:

Once stock is boiling add the mange tout, shitake, pak choy and half of the coriander.  After 1 minute add half of the lime juice & rice noodles and cook for a further 3-4 minutes until the noodles are done.

To serve:

 Garnish with strips of tempeh and the remaining chopped coriander.  You can add chilli slices if you want a kick of spice.









10 mins

Prep Time

10 mins

Cook time


1 tbsp coconut oil

½ white onion

1 clove of garlic

fresh ginger

1 whole cinnamon stick

1 whole star anise

1 tsp whole coriander seeds

1 tbsp tamari

1 celery stick

750ml water

1 tbsp vegetable Boullion powder

50g mange tout (12 pieces)

100g pak choi – 1 small bulb

60g button mushrooms

20g fresh coriander

Juice of 1 lime

50g rice noodles

50g tempeh