Sometimes all you want for dinner is a quick but hearty bowl of soup and this ticks all my boxes! It's delicious, so quick and easy to prepare and super healthy! This serves 4 small bowls or 2 massive ones!
150g rice noodles
450ml gluten free chicken stock
3 tbsp tamari (gluten free soy sauce)
2 spring onions (green parts only)
6 cherry tomatoes
2 slices of ginger
1/2 tsp Chinese five spice
1 tbsp mirin
1 tsp sugar (to taste)
Coriander and sesame seeds to garnish
Chop all the veggies to the desired size. (I like my veg in strips, the carrots peeled and I keep the cherry tomatoes whole!)
In a pot, add the ginger, five spice, soy sauce, sugar and mirin to the gluten free chicken stock and bring to the boil.
Meanwhile soak the noodles in warm water for 5 minutes until they are flexible.
Add the eggs to cold water, bring to the boil for 3 minutes then drain and cut in half.
Drain the noodles and turn off the heat under the soup. Add the noodles to the soup along with the tomatoes and carrots.
Place the rest of the vegetables in a bowl and ladle the soup over the top.
Serve with lots of coriander, a squeeze of lime and a sprinkling of sesame seeds!