This noodle soup is so delicious and full of flavour. I love making this recipe when I am needing something wholesome and filling that is gentle on the body and friendly on the gut.

Ingredients:

1 tbsp sesame seed oil
1 tbsp grated fresh ginger
1 tsp curry powder
½ cup spring onion
1 tbsp tamari sauce
100g organic tofu, finely cubed
1 can of kidney beans, rinsed, well drained
2 large common tomato’s, finely diced
2 ribs of celery, sliced
4 cups vegetable broth
400g Konjac fettuccine (or rice noodles)
Kosher salt & pepper
1 tsp cornstarch

Method:

1. In a medium heated saucepan, add sesame oil, tofu, ginger, curry powder, spring onion and the kidney beans. Sauté for 5 mins.
2. Add in tomato, tamari, celery, salt and pepper.
3. Add the vegetable broth and the rice and/or konjac noodles. Simmer for 5 minutes.
4. In a small mixing bowl, mix the cornstarch with 2 tbsp of water. Then pour into the pot stirring fast.
5. Transfer to a serving bowl and top with spring onions, black pepper and coriander.
6. Enjoy!

Serves 2