Asian Broth

Feeling a little bit under the weather I sought out this Asian broth to soothe the throat and unclog the sinuses. This versatile soup is light, refined sugar free and best of all vegan! Also depending on your preferences you can alter the proportions slightly to best suit your tastes.

Serves 1 - 2 people

Ingredients:
- 1 tbsp of coconut oil
- 2cm piece of ginger finely chopped
- 1 clove of garlic crushed
- 1 small red chili (seeds removed) finely chopped
- 2 cups of vegetable stock (refined sugar free)
- 2 tbsp of organic, unsweetened soy
- 3 tsp maple
- juice of 1/2 a lime
+ lime wedges to serve
- 2 small handfuls of gai lan or bok choy
- 100 - 150g soba noodles
- 1 handful of roughly chopped coriander
- 1 spring onion chopped
- 100g of sliced med/hard tofu (optional)

Method
In a wok or sauce pan on a medium heat, gently fry the ginger, garlic and chili until aromatic and slightly golden. Remove from the heat and when cooled slightly, add the vegetable stock and return to the heat.

Next combine the maple, soy and lime to the broth (you can alter these measurements depending on personal preference).

Divide the cooked noodles, gai lan/bok choy and tofu (if using) evenly between bowls then cover with the hot soup to slightly wilt the greens and heat the tofu.

Finally to serve top with the fresh coriander, spring onion and a cheek of lime!