You asked for a delicious and easy meal to mix things up, and we said, ‘We gotchu!’ Get ready to satay-tisfy those cravings with our sensational Satay Veggie Noodle Soup! This soup is a vibrant blend of garlic, ginger, peanut butter, and coconut milk, plus our nutrient-rich Vegetable Broth Garden Vegetable for an extra boost for your immunity, energy, and gut health. Trust us, it’s soup-er easy to fall in love with this one!
2 serves of Ramen noodles (or your choice of noodle)
1 bunch of broccolini, sliced
1 can corn kernels, rinsed and drained
1 bunch choy sum, rinsed well and chopped
3 spring onions, finely sliced
200g tofu - we used satay flavour
1 tsp toasted sesame seeds
Method
In a pot, gently fry garlic and ginger in olive oil until fragrant and softened
Add in coconut milk, peanut butter, tamari, maple syrup, 2 cups of boiling water, chilli oil, sesame oil, lime juice and vegetable broth powder heat, stirring to melt peanut butter.
Add in your noodles, cover and cook on a medium heat for 3 minutes, then add in your vegetables and remaining boiled water cook for another 3 minutes.
Taste and adjust seasoning. If the soup has absorbed into the noodles add a little more water.
Pour into bowls and garnish with a little more chilli oil (if needed), sesame seeds and spring onions and tofu
In a pot, gently fry garlic and ginger in olive oil until fragrant and softened
Add in coconut milk, peanut butter, tamari, maple syrup, 2 cups of boiling water, chilli oil, sesame oil, lime juice and vegetable broth powder heat, stirring to melt peanut butter.
Add in your noodles, cover and cook on a medium heat for 3 minutes, then add in your vegetables and remaining boiled water cook for another 3 minutes.
Taste and adjust seasoning. If the soup has absorbed into the noodles add a little more water.
Pour into bowls and garnish with a little more chilli oil (if needed), sesame seeds and spring onions and tofu
Satay Veggie Noodle Soup
With Vegetable Broth Garden Veggie
Not too tricky
2
25 mins
You asked for a delicious and easy meal to mix things up, and we said, ‘We gotchu!’ Get ready to satay-tisfy those cravings with our sensational Satay Veggie Noodle Soup! This soup is a vibrant blend of garlic, ginger, peanut butter, and coconut milk, plus our nutrient-rich Vegetable Broth Garden Vegetable for an extra boost for your immunity, energy, and gut health. Trust us, it’s soup-er easy to fall in love with this one!
2 serves of Ramen noodles (or your choice of noodle)
1 bunch of broccolini, sliced
1 can corn kernels, rinsed and drained
1 bunch choy sum, rinsed well and chopped
3 spring onions, finely sliced
200g tofu - we used satay flavour
1 tsp toasted sesame seeds
Method
In a pot, gently fry garlic and ginger in olive oil until fragrant and softened
Add in coconut milk, peanut butter, tamari, maple syrup, 2 cups of boiling water, chilli oil, sesame oil, lime juice and vegetable broth powder heat, stirring to melt peanut butter.
Add in your noodles, cover and cook on a medium heat for 3 minutes, then add in your vegetables and remaining boiled water cook for another 3 minutes.
Taste and adjust seasoning. If the soup has absorbed into the noodles add a little more water.
Pour into bowls and garnish with a little more chilli oil (if needed), sesame seeds and spring onions and tofu
In a pot, gently fry garlic and ginger in olive oil until fragrant and softened
Add in coconut milk, peanut butter, tamari, maple syrup, 2 cups of boiling water, chilli oil, sesame oil, lime juice and vegetable broth powder heat, stirring to melt peanut butter.
Add in your noodles, cover and cook on a medium heat for 3 minutes, then add in your vegetables and remaining boiled water cook for another 3 minutes.
Taste and adjust seasoning. If the soup has absorbed into the noodles add a little more water.
Pour into bowls and garnish with a little more chilli oil (if needed), sesame seeds and spring onions and tofu
