SERVES 1
210
calories per serving
Ingredients
• 1 courgette/zucchini weighing 150g/5oz
• 1 garlic clove, crushed
• 1 tsp grated ginger
• ½ onion, sliced
• 75g/3oz mushrooms, sliced
• 1 tsp olive oil
• 1 tbsp soy sauce
• 370ml/1½ cups vegetable stock
• 1 free range egg
• Salt & pepper to taste
Method
1 Top & tail the courgette and use the shredder blade to turn into thin noodles.
2 Gently heat a wok on the hob with the olive oil and sauté the garlic, ginger, onion & mushrooms for a few minutes until softened.
3 Add the soy sauce & stock and simmer for a minute or two.
4 Beat the egg in a cup and, whilst stirring the soup, slowly pour the egg into the wok so that it sets into long ‘strands’.
5 Add the courgette noodles and gently simmer for approx. 3 minutes or until tender.
6 Check the seasoning and serve in a shallow bowl.
CHEFS NOTE
Garnish with some chopped spring onions and chillies if you like.