My Fave Comfort Noodle Soup

I have been making this comforting noodle soup for years! It's a close rendition of a Nigella Lawson recipe found in Nigella Express (2007) and I am very grateful for it. It's light, fast, naturally onion & garlic free (no gentle on the stomach), is exhausted person-suitable, endlessly customisable and gets me eating mushrooms for chr*st's sake! It contains magical properties I'm telling you.

Perfect after a big boo-hoo or just one for your weeknight rotation.

suggested gluten-free noodles:

INGREDIENTS

• 2 serves gluten-free rice noodles (see suggestions above)
• sesame oil, to drizzle
• 750ml (3 cups) "chicken" or vegetable stock
• 1 tsp brown sugar
• 1 star anise
• 1-inch knob ginger, grated
• 2 tbsp tamari
• 250g extra-firm tofu, chopped small
• 2 handfuls greens, chopped (eg. sugar snap peas, pak choy, show peas)
• 4 swiss brown mushrooms, thinly sliced

To Serve: coriander leaves, chopped green onions, chilli crisp (all optional)

METHOD

1. Cook noodles according to packet instructions. Drain and briefly rinse. Lightly drizzle with sesame oil to prevent clumping, toss to coat & set aside.
2. To a medium pot, add the stock, brown sugar, star anise, ginger and tamari. Bring to the boil and simmer for 2 minutes.
3. Add the tofu, chopped greens & mushrooms and simmer for 2 minutes (or until the greens are just tender).
4. Divide the noodles between serving bowls and ladle over the broth. Serve with coriander leaves, chopped green onions and chilli crisp (if desired).