Another soup from the book (only one more soup to do after this one!) and this is definitely more of a hearty broth. As this one contains noodles and is almost a main meal in itself I really quite enjoyed it - it reminded me of the ramen style dishes you can get in Wagamama.
Very quick and easy to make, the base of this is chopped ginger and garlic simmered in hot vegetable stock for 5 minutes. Before I set to creating the stock base I marinaded the steak strips in Chinese 5 spice powder and some szechuan sauce. The recipe calls for only a tablespoon of the sauce but I whacked in a full 'Blue Dragon' sachet and personally I liked the heat this gave to the soup.
Once your stock is simmered you drop in the marinaded pieces, chopped pepper (I used frozen) and chopped pak choi and cook for a few more minutes to heat through, then add in the noodles (cooked and refreshed in cold water) and heat the whole thing through, garnish with spring onions and fresh parsley and serve.
This is what it looks like served:
Because of the noodles this feels like less of a soup and more of a main meal and we really enjoyed it. I think for us it would have been a bit bland if I had not bumped up the amount of szechuan sauce in the dish but obviously you can tweak this to suit your own tastes. The ginger and garlic and also the 5 spice come through really nicely and make for a very aromatic dish.
As the ginger and garlic are simply cooked off in the stock there is no fat in this recipe at all which is a real bonus. In terms of weight watchers points, using the recommended 50g egg noodles per person, each portion works out at only 6 points as follows: noodles (4) and steak strips (2). Everything else in this recipe is zero points!
I would personally make this again, the dish had a real vibrancy to it and the flavours were very distinct, it also has the added benefit of being healthy whilst also filling, we would give this an 8/10 and it is probably my favourite soup by a long chalk from the Quorn book.
I toast some sesame seeds in a small frying pan and scatter them over the served broth. 1 tbsp = 1 point so 1/2 a point per serving. We love this broth.
ReplyDeleteI toast some sesame seeds in a small frying pan and scatter them over the served broth. 1 tbsp = 1 point so 1/2 a point per serving. We love this broth.
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