Preparation time is 10minutes
Cook time is 15minutes
Total time is 25minutes
Serve is for 4 people
Difficulty level: 3 out of 4
9 Ingredients
Number of servings
4
- 1 1/2tablespoons sugar
- 1 bunch baby bok choy, trimmed, chopped
- 1/4 cup fresh ginger, thinly sliced
- 1 sheet nori, finely shredded
- 1/4 cup rice wine vinegar
- 270grams organic udon noodles
- 8 cup vegetable stock
- 1tablespoons sesame seeds
- 227grams tofurky slow roasted chick’n
Method
Step 1 of 3
To make pickled ginger, place ginger into a clean jar. Combine vinegar, sugar and 2 tsp salt together in a microwave-safe bowl. Microwave for 2 minutes on high. Stir to dissolve sugar and pour over ginger. Set aside.
Step 2 of 3
Place stock into a saucepan and bring to the boil over medium-high heat. Add noodles and cook for 5 minutes or until softened. Add bok choy and Tofurky and cook for 2 minutes or until bok choy is just wilted and Tofurky is heated through.
Step 3 of 3
Ladle soup and noodles into bowls. Top with nori, pickled ginger and sesame seeds. Serve immediately.
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