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Asian tomato and noodle soup
The beauty of this soup is it's versatility, add any vegetables you have on hand.
Ingredients
- 1 tablespoon vegetable oil
- 1/2 onion, finely chopped
- 1 teaspoon garlic, crushed
- 1 teaspoon ginger, crushed
- 2 cans chopped tomatoes (400 grams)
- 4 cups chicken stock (make by mixing 2 stock cubes or 4 teaspoons of stock powder with 4 cups water)
- 200 grams cooked chicken
- 200 grams dried udon noodles
- 1 cup bok choy (or a handful of spinach leaves)
- 1 spring onion, sliced (optional)
Method
1. Bring a pot of water to the boil for cooking the noodles.
2. Heat oil in a large pot.
3. Add onion and garlic to oil and cook for two minutes, until soft.
4. Add tomatoes and ginger and stir for 5 minutes.
5. Add the stock and chicken, bring to the boil and then simmer for 15 minutes.
6. Cook the noodles in the boiling water until soft. Drain and set aside.
7. Add the bok choy and drained noodles to the soup.
8. Cook for a further two minutes.
9. Divide into bowls and serve with crusty bread and chopped spring onion.
Notes
Instead of chicken, try left over pork or beef for this dish for a different flavour.
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