1. Bring 2 cups of water to boil in a pot.

2. While waiting to boil, cut all your vegetables. Staring with the stock – 2 cloves of garlic & 1 tsp ginger, then moving onto 2 carrots, 3 small bunches of bok choi, 150g broccoli, 200g tofu and 200g sliced mushrooms.

3. Once finished cutting, add stock to boiling water (1 tablespoon vegeta, finely sliced garlic, grated ginger, splash of soy sauce) along with 200g udon noodles, carrot, mushroom, and tofu. Continue to boil for 2 minutes, using this waiting time to prep your garnishes.

4. After 2 minutes, add in 150g chopped broccoli, bok choi leaves and stalks.

5. Cook for another 2 – 3 minutes until noodles have softened.

6. Take soup off the heat, and pour soup into a bowl.

7. Add garnishes.

Calories: 360kcal / 1500kj
Protein: 22g
Carbohydrates: 60g
Fat: 6g

Skin & Healthy Bones

A nutrition highlight in this dish is the bok choi, providing impressive amounts of vitamin C and K. Vitamin C is full of antioxidants, and well-known for its immune-boosting properties and ability to fight off illness, but it also supports collagen production. The antioxidant properties that help immunity also repair damage caused by the sun, pollution and smoke. All of these external environmental impacts are terrible for our skin and over time, will impact its texture and health. The vitamin C and collagen work together to improve the negative effect of these harsh conditions, leaving you with stronger, healthier skin. The vitamin K and calcium found in pak choi is essential in improving bone strength. They both assist in balancing collagen levels in the joints, improving your flexibility and mobility.