Make our easy vegan noodle soup for a warming midweek meal. This low-calorie recipe can be spiced up according to taste with a side serving of sriracha
Prep:10 mins
Serves 2
100g rice noodles1 tsp Marmite1 tsp vegetable oil50g chestnut mushrooms, sliced1 leek, sliced2 tbsp soy sauce
STEP 1Tip the noodles into a bowl and cover with boiling water. Leave to stand for 10 mins, then drain, rinse in cold water and set aside.STEP 2In a jug, mix the Marmite with 500ml boiling water. Set aside while you cook the vegetables.STEP 3Heat the oil in a saucepan, then add the mushrooms and leek. Cook for 10-15 mins until softened and beginning to colour, then add the soy sauce and Marmite and water mixture and stir. Bring to the boil for 5 mins.STEP 4Divide the noodles between two deep bowls, then ladle over the hot broth. Top with the chilli slices, mint leaves and peanuts, and serve with some sriracha on the side.
