Spring Noodle soup

This is a Family favourite in Mim’s household and can be adapted to suit everyone! Dark green vegetables combine a mild sourness with Blood nourishing qualities so are particularly beneficial for the Liver and Gallbladder in the Spring! This soup is very easy and quick to prepare and can be eaten for breakfast or a quick dinner. If you want a lighter soup to help cleanse the liver you can prepare this soup with vegetable stock but if you want or need something more nourishing you can prepare with chicken stock. Garnish with Spring onions and then if you need some protein add a boiled egg, tofu or chicken pieces, whatever your preference.

Serves 4 (Multiply as neccesary)

INGREDIENTS

Carrots x2

1 small onion or 1/2 a large onion

Greens -Large handful of something in season

x14 pods fresh peas (taken out of the pods -if available) or mange tout.

Mushrooms x4

Cauliflower 5 floretts.

Boillion - 1TBS

Water or Chicken stock- 8 cups

2x spring onions - to serve.

Lemon/Lime - to serve

Vermacelli rice noodles - or other noodles of your choice

Optional extras:

Boiled egg - cooked as you like

Tofu/chicken pieces (seasoned with salt, pepper and chilli).

METHOD - (Read full recipe before you begin)

• Prepare vegetabes . I like to chop vegetables on a “slant” so that each piece has a nice balance of yin and yang. Slice chicken or tofu into pieces if using. Slice the spring onions and set aside.

• Gentle fry the vegetables (apart from the greens and peas/mange tout as these will be added later).

• Add the water or chicken stock and boillon and bring to a gentle simmer for 5/8 mins until veg is just cooked. Add the greens and peas/mange tout at the end and then take soup off the heat.

• While your vegetables are cooking you can fry your chicken or tofu or boil your eggs as needed. I like to season the chicken and tofu with salt, pepper and a little chilli (no need to do this in advance) . Fry until just cooked .

• Add vermacelli noodles to hot water and soak for 5 mins while you serve out the soup into portions.

• Strain noodles. Add a handful of noodles to each bowl. Add Chicken/tofu pieces or boiled egg (peeled and cut in half) and garnish with some chopped spring onions. Add salt and pepper to taste.

• This recipe can also be adapted to what vegetables you have available in your fridge.

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