Nothing sounds better than a warm meal on a chilly, rainy day. It is the perfect weather to whip out some noodles and make a flavour packed, wholesome broth to go with it. 

Edamame Noodle Broth

Vegan, Gluten Free, High Protein

(Serves 2-3)

Ingredients 

• 100g Edamame Noodles, cooked
• 5-6 cloves of garlic, minced
• 1 tsp ginger paste
• 1 birds eye chilly, finely chopped (optional)
• 1 stock cube
• 1 tbsp oil
• ½ cup shredded red cabbage
• ½ pc red and yellow bell pepper, julliene
• ½ pc carrot, julliene
• 2 spring onion bulbs
• 1 tbsp soy sauce (tamari for gluten free)
• 1-2 tsp vinegar
• 1-2 tsp red chilly flakes
• 1 tsp hoisin sauce (skip for gluten free)
• 2 tbsp tomato puree
• 2 cups water
• Cucumber, carrot and red cabbage pickle
• 1 tsp chilly oil
• Garnish - chopped spring onion greens

Method

• Cook the noodles according to the package instructions. This recipe uses out 100% Edamame Noodles, but feel free to swap it out with any other spaghetti from from our Edamame range.
• Heat oil in a pan and add ginger, garlic, onion.
• Once cooked, add the bell peppers, cabbage and carrot, and saute for a few minutes.
• Add the stock cube, soy sauce, vinegar, chilly flakes, hoisin, tomato puree. Stir and add in the water.
• Bring to a boil. Once boiling and the vegetables have cooked your broth is ready.
• Add your noodles to a bowl, top with the broth and pickled veggies. Garnish with chilly oil and spring onion greens.
• The stock cube and soy sauce are pre-seasoned with salt so you mostly won’t need to add more.

For the pickle

Cut thin strips of carrot, cucumber and red cabbage, add to a bowl. Add 2 tbsp vinegar and a pinch of salt. Cover and keep aside overnight. You can keep some in the fridge, it lasts for a week. You can also customize it, and experiment with different spices and ingredients.

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We hope this wholesome, cozy Noodle broth recipe brings warmth and comfort to a rainy day. If you try this recipe out, do tag us @pinkharvestfarms on Instagram!