Quick veggie soup

This is one of my staples. The kind of meal I make when I suddenly realise it's 5.30pm and I've not started cooking yet. So simple, yet really tasty.

Meal of the 12th of January: Veggie Soup with noodles

You can use any veggies for this, just chop them up very small. It is also good with bite size chunks of firm tofu or shredded chicken.

1. Heat a litre of reduced salt vegetable or chicken stock in a medium saucepan with a splash of soy sauce.

2. Add some finely chopped garlic, ginger and spring onions.

3. Bring to the boil and add vegetables. I used broccoli, carrot and mushrooms. In this case I added the mushrooms toward the end so they didn't get too mushy.

4. Boil for 7-10 minutes or until veggies are tender. Add mushrooms/snowpeas/zucchini at the 7 minute mark if using.

5. Add soba or ramen noodles

(I used both this time) and cook for about 4 minutes.

6. Remove from the heat and add chopped fresh coriander.

7. Right before serving add a handful of baby spinach so that it just wilts.

The verdict: It was saltier than previous attempts so perhaps I was a little generous with the soy sauce. Best to add a little at a time.

The girls, however, LOVED it! There was much joyous slurping and both bowls were finished in no time. My husband also enjoyed it, despite the lack of meat. But he did comment on the saltiness and, considering he adds salt to everything, that is testament to the taste.

Happy Eating!