Veggie soba noodle soup.

Last week was crazy. No exaggeration. One of my two dissertations, a 15 minute documentary, was due last Thursday meaning I was literally chained to an editing booth at university for the entirety of the week. In all honesty I don’t think I had a real meal for about 48 hours over Wednesday and Thursday. Again. No exaggeration. Wednesday night saw a dinner of  a multi-bag of salt and vinegar chipsticks and an energy drink. Things were bad.

My body however was only on the road to further destruction with the celebration of my 21^st birthday on Friday night. Needless to say by Sunday after I’d finally sobered up I was feeling rather fragile and in need of some nourishment.

This is one of those things that you eat and just know it’s doing you good, its like the cure-of-all chicken noodle soup but japanese-y, with a good kick of chili to clear out your sinuses. It’s very economical and because you cook everything in the broth you don’t loose any of the  good for you stuff  in the veggies. Plus it’s probably the easiest thing I’ve ever made.

Serves 2

2 bundles soba noodles

1 carrot, cut into battons

handful of sugar snap peas

1 onion, sliced

½ red pepper, sliced

thumb sized piece of ginger, cut into matchsticks

1 fat garlic clove, chopped

½ red chili, sliced

1 good quality veggie stock cube

½ tsp toasted sesame oil

lime juice

soy sauce

sugar

Literally throw everything apart from the lime, soy and sugar in a pan and cover with cold water.

Bring it up to the boil and simmer until the noodles are cooked, you want the veggies with a bit of bite left in them

Now add the last three ingredients to taste until it works for you, ladle into big bowls and nourish yourself.