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Recipe provided by Louise Keats

If you have homemade stock on hand, this delicious, nourishing soup can be made in moments. It’s a perfect mid-week meal when you might otherwise turn to takeaway.

Serves 4


2 x 90 g dried soba noodles (gluten-free)

1 litre vegetable stock (preferably homemade)

1 ½-2 tbs white miso (gluten-free if needed)

4-5 slices fresh ginger

1 bunch bok choy, leaves separated

300 g assorted mushrooms, halved or sliced if large

200 g medium tofu, cubed

40 g snow pea sprouts, trimmed

2 spring onions, chopped, optional


1. Cook noodles according to instructions on packet, drain.

2. Heat stock in a large heavy based pan over medium-high heat.  Bring to boil, reduce heat, add miso and ginger and simmer 2-3 minutes. Add bok choy leaves and mushrooms and simmer 1 minute.

3. Divide noodles between serving bowls. Add stock and vegetables. Add tofu to bowls. Scatter with sprouts and spring onions to serve.