For the vegetable stock:
For the soup:
For the soy sauce onions:
For the cashews:
Chilli sauce to taste
Allergens: gluten, nuts, eggs, celery, sesame
The veg stock is our foundation and really makes this soup taste great so it’s worth making your own rather than using a cube! Dice all of the vegetables into pieces about 2cm across and quarter the onions but keep the skin on. Add to a large pan with the U:Me Coconut Oil.
Sauté on a high heat until the veggies begin to brown and soften. Add 1.5ltr cold water, cover and bring to a boil, then turn down and simmer for 20 minutes. After 20 minutes add the soy sauce a taste, adding more soy sauce if required. Remove the vegetables and add the tahini, grated ginger and garlic, sugar and vinegar.
To make the soy sauce onions finely slice the onions and cook on a low heat with the U:Me Coconut Oil for 10 – 15 minutes until super soft. Add the soy sauce and reduce for a further 5 minutes until sticky.
Lightly crush the cashews and spray with oil, roast at 200C for 5-6 minutes until lightly browned. Whilst your onions and cashews are cooking, add the veg and noodles to the soup, quarter the pak choi and add these first. Then cook your noodles according to package instructions and add these in.
Lastly add in your beansprouts, lime juice, spring onions and coriander. Top with the onions, cashews and chilli sauce to taste.