ALMOST INSTANT NOODLE SOUP

A DELICIOUS, Asian-inspired soup, which works particularly well as a lunch on the go. Serves 2 Per serving 210 cals Protein 9g Fat 7g Fibre 2.5g Carbs 26.5g

50g dried wholewheat noodles or soba buckwheat noodles 4 tsp miso paste 20g fresh root ginger, peeled and finely grated 2 tbsp dark soy sauce 4-6 chestnut mushrooms, depending on size , very finely sliced Large handful of young spinach leaves 4 spring onions, trimmed and very finely sliced ½ tsp crushed dried chilli flakes 25g roasted cashew nuts, roughly chopped 2 large handfuls fresh coriander, leaves roughly chopped HALF FILL a saucepan with water and bring to the boil. Add the noodles, return to the boil and cook for 3-4 minutes until tender, or according to the pack instructions. Pour the noodles into a sieve and rinse under cold running water. Drain well. Divide the miso paste, ginger and soy sauce between two large heatproof jars (or other heatproof lidded containers). Place the mushrooms on top, then add — in the following order — the cooked noodles, spinach, spring onions, chilli flakes, cashews and coriander. Cover and keep chilled. When ready to serve, add 250-300ml just-boiled water from a kettle (roughly a mug full) to each jar. The water should rise about halfway up the ingredients. Cover loosely and leave to stand for 2 minutes to allow the vegetables to soften and the noodles to heat. Stir well, leave to stand for a further 1-2 minutes, then serve immediately.

COOK’S TIPS

THE just-boiled water will warm the ingredients, but they won’t be hot, so you could give the soup a quick blast in a microwave to heat it further. Make sure your container is suitable for microwave cooking. You could also heat the soup in a pan. Dry noodles come in different-sized bundles — do your best to keep as close to 50g as possible.

5:2 NON-FAST DAYS

ADD extra protein, such as shredded cooked chicken or cubes of tofu.