Imogen’s Asian-style improv

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

4 shallots

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.

Imogen’s Asian-style noodle soup


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