Hot and sour soup with carrot noodles

Hot & sour soup with carrot ‘noodles’

We’ve kept this traditional starter fresh tasting by using thinly sliced carrots in place of noodles

By , 12 January 2016
Hot & sour soup with carrot ‘noodles’
  • Ready in: 15 mins
  • Serves: 6
  • Price: 79p per serving
Nutritional Info
Each 296g serving contains
  • Energy 0KJ 80KCAL
  • Fat low
  • Saturates low
  • Sugars low
  • Salt low
of your reference intake.
Typical energy values per 100g: 113kJ/27kcal.
  • 1tbsp sunflower oil
  • 3 spring onions, sliced
  • 1 clove garlic, thinly sliced
  • 1L hot vegetable stock, made with 1 cube
  • 2 carrots, peeled into long strips and sliced thinly to resemble noodles
  • 150g Extra Special Exotic Mushrooms, sliced
  • 1/2 x 396g pack Cauldron Original Tofu, cubed
  • 225g can bamboo shoots, drained
  • 1tbsp light soy sauce
  • 1tbsp white wine vinegar
  • 2tbsp lime juice
  • 1tsp lime zest
  • 1 small red chilli, sliced
  • 2tbsp chives, sliced
  • Heat the oil in a pan or wok and fry the onion and garlic over a low heat for 1 min.

  • Pour in the vegetable stock and add all the remaining ingredients, apart from the chilli and the chives.

  • Bring to a simmer for 2 mins. Serve in bowls sprinkled with the chilli and chives.