Imogen’s Asian-style Noodle Soup

Ingredients:

2 cloves garlic, minced
400g pumpkin, diced
4 cups water
1 head broccoli, cut into florets
220 g mushrooms, sliced
1 red capsicum, cored and sliced
300 g tofu, cubed
100 g soba and/or black bean noodles (I used Explore Asian)
1 bunch bok choy, shredded
4 shallots
1 tbsp VegiZest (or other no-salt seasoning)
1 tsp Chinese five-spice
2 tbsp rice wine vinegar
black sesame seeds, to garnish

Method:

In a large saucepan, water sauté garlic in a small amount of water for 3 minutes, then add pumpkin and 2 cups water.

Bring to the boil, then reduce heat and simmer, covered, for 10 minutes.

Add broccoli, mushrooms, capsicum, tofu and remaining 2 cups water and simmer for 5 minutes.

Add remaining ingredients except for sesame seeds and simmer for 4 minutes.

Serve topped with black sesame seeds.