Both suitable for Vegans and being gluten free makes this recipe ideal for everyone!

Serves 4

It is a tradition in my house to make stock after the Sunday lunch; we make a vegetarian one for the two veggies in the house and a chicken one for the two meat eaters. Stock is really easy to make and uses up any leftover vegetables and herb stalks at the end of the week. I try to waste as little as possible and don’t use processed sauces and stocks so this makes a great basis for a fresh and healthy meal on Monday night. My five year old daughter’s absolute favourite is Ramen; a Japanese noodle soup and she always helps me chop the vegetables for this. We add leftover chicken to the meat version and tofu to the veggie soup. Miso paste is available from supermarkets and Asian stores and keeps for ages in the fridge, it adds a great flavour to Asian vegetable dishes, soups and stir fries. Miso isn’t always gluten free so check the label if you can’t eat gluten. My favourite shop for ingredients like Miso is Wai Ye Hong in Eastville where I also buy Sriratcha chilli sauce and Kimchee, essential extras for most dishes in my house!

Stuff You’ll Need

Vegetable Stock-you will need 1 litre of stock which could be homemade or shop bought.

1 clove of garlic, finely chopped

1 inch of ginger peeled and finely chopped

1 carrot, peeled and finely sliced into half-moons or matchsticks

4 mushrooms, finely sliced (any type)

A handful of a seasonal green vegetable which could be asparagus, green beans, courgette or frozen peas depending on the time of year

4 spring onions, finely sliced

A handful of green leaves which could be pak choy, kale, spinach or just mixed salad-use what you have!

1 tablespoon tamari (this is wheat free soy sauce-use 2 tbsp regular soy or shoyu if you aren’t gluten free)

1 tbsp miso paste

A squeeze of lemon juice

200g Marinated tofu chopped into chunks (or cooked chicken if you aren’t vegetarian)

150g dried Noodles-pure soba noodles are gluten free

Optional extras: chopped chilli, beansprouts, coriander

What To Do

In a large saucepan heat the stock until it is just boiling. Add the garlic, ginger and miso and simmer gently for a couple of minutes. Add the tamari and lemon and taste; you will need to make sure you are happy with the flavour at this point so add more of these ingredients if needed or a little sugar if it is too sour.

Add the noodles and let them cook for 2 minutes.

Add the sliced vegetables (but not the green leaves) and tofu and simmer for another minute or two.

Finally add the green leaves let them cook for just a minute before spooning the soup into big bowls to serve. We use chopsticks and noodle spoons and also do a lot of slurping from the bowl, that’s the best bit!

Garnish the soup with coriander, beansprouts and chilli.

If you like you can add 1/2 tsp of ground turmeric and a can of coconut milk to your soup which gives a beautiful colour and a rich taste.

Award-winning Bristol Chef on a mission to get kids cooking

Jo Ingleby, a chef from Bristol who trained at Demuths in Bath, is helping a new generation learn to cook and supporting other schools to do the same. She works at Redcliffe Nursery and Children’s Centre and was recently named ‘Cook of the Year’ in the prestigious BBC Good Food and Farming Awards thanks to her work on the Food Project at the nursery with children aged two to four.
The project is designed around children’s strengths and capabilities in the kitchen, which go far beyond simply stirring a cake mixture, and aims to empower children to experiment with cooking new ingredients which they’ve often grown at nearby Windmill Hill City Farm.