This recipe was inspired by my recent travel to Japan. Finding a good noodle soup for lunch after a hard karate training session was easy, but finding a vegetarian version – not so easy. I’ve been experimenting at home and have come up with this quick, easy and tasty Japanese-influenced noodle soup (and it’s gluten-free too).
Ingredients
- 6 cups water
- 100g thin rice noodles
- 1 carrot, thinly sliced
- 1/4 cup tamari (gluten-free soy sauce)
- 1 tablespoon dried parsley
- 2 teaspoons onion powder
- 2 tablespoons dried onion
- 1/2 teaspoon garlic powder
- 1 bok choy, sliced
- 2-4 eggs (1 per serve)
- seaweed, shredded (to garnish)
Method
- Boil water in saucepan. Add noodles and carrot, cooking until noodles have softened.
- Add tamari, herbs and bok choy, simmering for 5 minutes.
- Divide soup into serving bowls. Crack an egg into each bowl of soup and top with seaweed. (When stirred with some chopsticks the egg white will resemble noodles.)
For further information on Chinese Medicine contact Dr Sarah George (Acupuncture). Sarah is a practitioner of acupuncture (AHPRA registered), massage therapy and natural health at her Broadbeach clinic and is the Chinese Medicine Senior Lecturer at the Endeavour College of Natural Health Gold Coast campus.
