No-Chop Noodle Soup with Peanut Salsa

This is a 10-minute wonder. Packed with greens, rice noodles, and a spoonful of Saucy’s Peanut Salsa, it’s comforting, speedy, and delivers on flavour without the faff. Use frozen soffritto for zero chopping—ideal for weeknights or when you’re feeling under the weather but still want something nourishing.

Serves: 1 (with leftovers)
Prep time: 2 minutes Cook time: 10 minutes
Vegan (if using veg stock) &  Gluten-Free 

Ingredients:

• 2 tbsp olive oil or sunflower oil
• 10 tbsp soffritto mix (frozen chopped carrot, onion + celery)
• 140g button mushrooms
• 950ml hot chicken or vegetable stock
• 60g edamame beans
• 50g mangetout
• 2 baby pak choi, leaves separated
• 1 large handful spinach
• 100g rice noodles
• Pinch of salt
• 2 tbsp silken tofu
• 1–2 tbsp Saucy Peanut Salsa 

Method:

• In a large saucepan over medium-high heat, warm the oil. Add the soffritto mix and cook for 4 minutes to soften.
• Add mushrooms and sauté for 3 minutes until lightly coloured.
• Pour in the hot stock, followed by edamame, mangetout, pak choi, and noodles. Bring to a gentle simmer.
• Stir in the spinach and cook for 1 more minute. Season with salt.
• Ladle into bowls and top with silken tofu and a spoonful (or two) of Peanut Salsa.

No chopping, no stress—just bold flavour and goodness in a bowl.