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Japanese Noodle Soup

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image1An article in the Guardian this week states that “curbing the world’s huge and increasing appetite for meat is essential to avoid devastating climate change, according to a new report. But governments and green campaigners are doing nothing to tackle the issue due to fears of a consumer backlash, warns the analysis from the thinktank Chatham House.”

Most people think that transport is the biggest greenhouse gas producing industry but the global livestock industry actually produces more greenhouse gas emissions than all cars, planes, trains and ships combined! Anyway, here’s a tasty Japanese dish you can try – no meat but oodles of flavour.

Vegan Recipe: Japanese Noodle Soup
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Another favourite of mine. This dish takes so little time to prepare and is always delicious. As always, this recipe can be adapted. I often use spinach or cabbage instead of pak choi. It's also lovely with the addition of mushrooms.
Servings Prep Time
4 adults 5 minutes
Cook Time
10 minutes
Servings Prep Time
4 adults 5 minutes
Cook Time
10 minutes
Vegan Recipe: Japanese Noodle Soup
Print Recipe
Another favourite of mine. This dish takes so little time to prepare and is always delicious. As always, this recipe can be adapted. I often use spinach or cabbage instead of pak choi. It's also lovely with the addition of mushrooms.
Servings Prep Time
4 adults 5 minutes
Cook Time
10 minutes
Servings Prep Time
4 adults 5 minutes
Cook Time
10 minutes
Ingredients
Servings: adults
Instructions
  1. In a large saucepan add the stock and bring to the boil, lower the heat and add the oil, soi, chilli and five spice.
  2. Add garlic and ginger and leave to simmer for a 1-2 minutes. Season to taste.
  3. Add the noodles, green beans, pak choi, sweetcorn and bean sprouts. Leave to simmer for 2-3 minutes.
  4. Finally top with spring onion. Serve in a bowl with chopsticks and a spoon. Add more soy/sesame to taste.
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