Low FODMAP Spicy Tofu Pot Noodle Soup
We’ve given you a quick noodle soup recipe before - this is a twist on that to give you some variety. This is a super easy take to work option, you can prepare the night before or even in the morning.
Pop on the kettle for a nutritious and warming hot lunch that’s perfect for winter.
Ingredients (for one jar)
1 tsp vegetable stock powder (Low FODMAP San Elk or Massel)
1 tsp soy sauce or gluten-free tamari
¼ tsp curry powder, garam masala (or a mix of cumin, coriander and turmeric)
½ tsp fresh grated ginger
a squeeze of lime juice
½ cup shredded carrot
25 g rice noodle vermicelli
½ cup of bean sprouts
¼ cup frozen shelled edamame
¼ cup frozen corn
50g firm tofu, thinly sliced
¼ cup of chopped bok choy
¼ of a red chilli sliced
1 tsp sliced green part of spring onion
1 tsp toasted sesame seeds.
Method:
Place the ingredients in your jar in the order listed in the recipe. This is important, it ensures that the ingredients that need the most softening and rehydrating are at the bottom.
Screw the lid on your jar and store in the fridge.
When you are ready to make your soup. First warm up your jar by running it under warm, then hot water. This will help prevent the jar from cracking when you add the hot water Place the open jar on a flat, heat resistant surface. Boil the kettle and carefully fill up the jar. Never add water while you're holding the jar in your hand, just in case it does crack.
Leave for 5-10 mins. Your veggies should be soft and your noodles cooked.
Give it a stir. You can enjoy straight from the jar or pour into a bowl.
