Quick and easy vegetable rice noodle soup

Breakfast: Apple and cinnamon oatmeal - for the first time in ages!

Lunch: Vegetable rice noodle soup

Dinner: Simon Sushi....again!

It never ceases to amaze me that I can spend literally days planning a cake only for it to inexplicably turn out wrong, whereas when I'm already ten minutes late for work and am just throwing things in a pan to take them for lunch, they somehow turn out amazing.

This started off life as a barley soup, before I got half way through and realised we didn't have any barley. Never fear; rice noodles are here!

You'll need:
(Feeds 2)

3 cups vegetable stock
2 nests rice noodles
10 baby carrots, chopped
1 cup spinach
1/2 cup mushrooms, chopped
1 medium onion, chopped
2 cloves garlic
1 tsp cumin
black pepper
oil

Method:

Fry the onion and garlic in the oil until translucent
Add in the carrots and mushrooms and cook for 2 minutes
Add the vegetable stock and cook for 5 minutes, until the carrots are soft
While this is happening, boil the rice noodles in water for 5 minutes until soft
Drain the noodles
Stir the cumin into the soup, and add the spinach
Cook for 2 minutes
Put the noodles into a bowl and pour the soup over the top

This was a massive lunch and kept me so satisfied that I didn't do my usual "choose the most hectic thing on the menu!" process at Simon Sushi, leaving me to enjoy some veggie tempura for the first time in ages.

This is also really quick to make when you're rushing for work in the morning, which is good for us perennially late people.

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