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Cook: Store Cupboard Noodle Soup

Cook: Store Cupboard Noodle Soup

The MotherHood

Pip recipe noodle soup ingredients

Pip Fleming, nutritional therapist and Acton-based mum of three, aims to help brighten up tea time with nutritious, easy and easily sourced foods. If you’re bored of making spag bol, find inspiration and guidance in Pip’s ideas at FoodFamilyLove on Instagram and watch out for a new recipe to try monthly here on WLM. This month’s recipe:

Store Cupboard Noodle Soup

The kids love this noodle soup recipe and I love giving it to them as it’s packed with goodness. You can use whatever vegetables and protein you might have in the fridge. I use prawns as I always have some in the freezer, or you can use chicken (left roast chicken can be cut up small). I use soba noodles and tamari soy sauce as both are gluten free—our kids’ diets are gluten-heavy so it’s nice to mix it up.

This recipe is great because

  • it’s gluten free
  • it’s rich in protein needed for growth (chicken stock and prawns)
  • ginger eases muscle aches and pains from all those sports activities
  • broccoli stimulates the immune system

Pip recipe noodle soup done

Ingredients

1 tbsp olive oil or coconut oil
2 inches of ginger, peeled and grated
2 garlic cloves, crushed
2 spring onions, sliced
6 florets of broccoli, cut up small
1 small can of sweetcorn, or slice the corn off a fresh one
1 courgette, cut up small (or mushrooms are an option)
1.8 litres of hot vegetable or chicken stock
1 tbsp tamari soy sauce (but soy sauce can be used)
24 prawns (defrosted)
3 bunches of soba noodles (cook separately in hot water for 4 minutes and drain)
coriander (if you have it)

Method
In a wok, heat the tablespoon of oil. Add the grated ginger, crushed garlic and all chopped vegetables and cook for just a minute. Pour over the hot stock, add the tamari and simmer for 7 to 8 minutes until the vegetables are tender. Pop in the prawns and heat through. Then stir in the cooked noodles. Serve with a sprinkling of coriander if your kids oblige you!

Pip Fleming has worked as a nutritional therapist for 12 years, helping private clients achieve their health goals. In the past five years Pip has specialised in the areas of pre-conceptual care, weight loss and children’s health—all areas close to her heart. Pip settled in west London after university and lives in Acton with her husband and three young children.

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