Noodle soup

You're going to need:


-500ml of vegetable stock*
-100gr of tofu
-50gr of whole wheat noodles
-handful of brown mushrooms
-30gr of spinach
-2 spring onions
-5-10gr of mixed & toasted sesame seeds
-salt & pepper to taste
-1/2 of lime juice



Cook the noodles following the instructions on the packaging, drain and rinse them with cold water. Put them in a bowl and cook your soup.

Pour the stock in a pan and as soon as it comes to a boil add chopped mushrooms, chopped bulbs of spring onion and tofu cut in cubes. Season to taste, and cook for 1 minute on high heat. Turn off the heat and add spinach, stir and pour over the noodles. Squeeze the lime, add chopped tops of spring onion, sprinkle with sesame seeds.

*stock - to make your own stock first bake 1 medium tomato and 1 onion cut in quarters for 15 minutes on 250°C. Add roasted veggies in a pan with 1 clove of garlic, 1 carrot, 2 cabbage leaves, 5-10 peppercorns, mix of dried root vegetables - handful, and cover with 2 liters of water, and bring to a boil. Then, reduce the heat to low, put the lid on top (leaving a small opening) and let it simmer for 1 hour. Drain.

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30gr of protein