Even in nice weather, people get unwell. There is nothing more comforting than a bowl of noodle soup. Many have come to associate noodle soup with chicken, but as someone who does not eat meat I had to improvise.
In my noodle soup you will find a “super food”–the chili pepper. I use the bird’s eye, but if you want something less spicy, try the Anaheim. Chili peppers have been known to reduce cancer cells in mice, but in humans they have been known to reduce arthritic pain because of the high amounts of capsaicin. These are just two of the many benefits the chili pepper brings us. What better ingredient to put in my noodle soup?
Serves 4 or 2 twice
3 Bird’s Eye Chili Peppers
2 cups of chopped baby corn
4 cups of fresh raw baby spinach
3 cloves of garlic crushed and chopped
5 vegetarian yeast free stock cubes
5 chopped spring onions
125 g of Soba noodles
1.5 liters of boiling water
After you bring the water to a boil, add the spring onions, garlic, chili peppers and stock cubes.
Once the stock cubes have dissolved add in the baby corn and spinach.
Simmer for 10-15 minutes so the chili peppers have time to work their magic.
Add in the Soba noodles, which by the way are made from buckwheat flour and are completely gluten free. Purchase here
Simmer for another 5 minutes or until Soba noodles are cooked.
Ladle out into bowls and enjoy!