Noodle soup with asparagus, radish & vegetarian balls
Noodle soup with asparagus, radish & vegetarian balls
833kcal Per person
41g Protein
107g Carbs
27g Fat
16g Fiber
Ingredients
- 1 slice ginger
- 1 clove garlic (5 g)
- ½ pound asparagus (frozen) (227 g)
- 5 radishes
- 1 ½ tablespoon olive oil (23 ml)
- 1 ½ cup water (356 ml)
- ½ cube vegetable bouillon
- 1 tablespoon soy sauce (15 ml)
- 1 teaspoon Sriracha sauce (5 ml)
- 1 teaspoon honey (7 g)
- 3 ounces noodles, whole wheat (84 g)
- 3 ounces garden peas (frozen) (84 g)
- 5 meatballs, plant-based
Preparing this recipe
- Grate the ginger and press the garlic clove. Halve the asparagus and quarter the radishes.
- Heat half of the oil in a soup pot. Sauté the garlic and ginger in it for 2 minutes. Add the asparagus and radishes and cook for another 3 minutes. Add the water to the pot along with the bouillon cube, soy sauce, Sriracha and honey. Stir together and bring to a boil. Add the wok noodles and garden peas to the soup and cook for 3 minutes.
- Meanwhile, heat the other half of the oil in a frying pan and brown the vegan balls all around.
- Serve the soup in a large bowl and add the vegan balls. If desired, season the soup further with some pepper.
Tip van FitChef
Serve this noodle soup with fresh cilantro, bean sprouts and/or lime juice.
