My kids love soba noodles, and we’ve recently discovered the wonderful black bean spaghetti made by Explore Asia. Since we were too busy last weekend to choose a recipe, we just made this up – and it was delicious!
Imogen’s Asian-style noodle soup
2 cloves garlic, minced
400g pumpkin, diced
4 cups water
1 head broccoli, cut into florets
220 g mushrooms, sliced
1 red capsicum, cored and sliced
300 g tofu, cubed
100 g soba and/or black bean noodles
1 bunch bok choy, shredded
1 tbsp VegiZest
1 tsp Chinese five-spice
2 tbsp rice wine vinegar
black sesame seeds, to garnish
Water sauté garlic in a small amount of water for 3 minutes, then add pumpkin and 2 cups water. Bring to the boil, then reduce heat and simmer, covered, for 10 minutes. Add broccoli, mushrooms, capsicum, tofu and remaining 2 cups water and simmer for 5 minutes. Add remaining ingredients except for sesame seeds and simmer for 4 minutes. Serve topped with black sesame seeds.