Sonia’s Instant Noodle Soup


  • A handful of thin or fine noodles uncooked (we used egg noodles)
  • 1 Tbsp tahini paste
  • 1 tsp sesame oil
  • 1 Tbsp soy sauce
  • Dried chili flakes
  • 1/2 tsp ginger puree
  • 1 Tbsp edamame beans
  • 1 spring onion, sliced
  • 1 3/4 cups vegetable broth
  • A handful of stir-fry mixed vegetables (from a pre-packed bag with items like carrots, broccoli, snow peas)


Bring the vegetable broth to a boil. Add the tahini, sesame oil, soy sauce, and ginger. Take the soup off the heat. Put the noodles in a large bowl. Pour the soup over the noodles. Place the veggies on top. Put a plate over the bowl to cover. Wait 5 mins. Serve with a bit of chili and enjoy!

Tahini: High in minerals, Calcium, E and B Vitamins
Edamame beans: High in protein, fiber and Vitamin C

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