Quick mushroom noodle soup

Easy, quick and delicious, this soup is properly comforting, fast food. It’s always good to have noodles in your storecupboard, so you’re always able to rustle up a meal in minutes.

SERVES 1 PREP 5 mins COOK 10 mins EASY V

1 tsp sesame oil

75 100g mixed mushrooms 1 garlic clove, sliced pinch of chilli lakes 400ml fresh vegetable or chicken stock or ½ stock cube (see tip, opposite) 100g-150g ready-to-eat

udon noodles

½ pak choi large splash of soy sauce squeeze of lime juice

1 tsp crispy chilli in oil

Heat the sesame oil in a large, deep saucepan over a medium heat and fry the mushrooms for 3-4 mins until evenly coloured. Add the garlic and chilli flakes, and cook for another minute.

Add the stock (or crumble in the stock cube and add 400ml water), and bring to the boil. Tip in the noodles and pak choi, reduce the heat and simmer for 3-4 mins until the noodles are warmed through. Ladle the soup into a bowl and season with a splash of soy sauce, squeeze of lime juice and the crispy chilli in oil. Serve straightaway.

GOOD TO KNOW low fat • low cal • 2 of 5-a-day PER SERVING 206 kcals • fat 6g • saturates 1g • carbs 27g • sugars 3g • ibre 4g • protein 9g • salt 2.6g