Apricot Teriyaki Vegetable Noodle Soup

This recipe is adapted from a recipe I found in a book, which was an Apricot Teriyaki stir fry, and I though it was absolutely delicious. However I recently found these yam noodles which claim to have 0 calories in them, so I wanted to give them a try. They have the same kind of texture as slightly thicker rice noodles, and take the flavour of whatever they are put with - so I highly recommend them, as you wouldn't really be able to tell the difference between them and real rice noodles!
This is a delicious hot soup that is both filling, but great for those who are trying to keep it low on calories!

Ingredients 

Serves 2 

• 1 leek 
• 1/2 red onion 
• 3 slices of white cabbage 
• 75g of baby mushrooms sliced up 
• 1/8 of a large daikon radish 
• Optional: 1 carrot (only not added because I didn't have any) 
• 1 packet of yam noodles (Shirataki Noodles) / 1 packet of miracle noodles / 2 portions of noodles of your choice
• 1-2 cloves garlic 
• 3 tbs of vegetable broth + enough to cover the vegetables and noodles 

For the Sauce 

• 5 tbs of apricot jam (I use St Dalfour) 
• 1 tbs of tamari 
• 1 tsp of teriyaki sauce 
• 1 tsp of brown rice vinegar 
• 100ml of veg broth 
• 1 tsp of cornflour 

Method 

1. Chop up all vegetables and mince garlic 
2. Heat up the 3 tbs of veg broth in a medium sized saucepan over a medium heat and steam fry all vegetables (including garlic) in the broth for around 8mins 
3. While the veg are steam frying, mix all ingredients for the sauce together 
4. Add to the vegetables and mix in thoroughly. Add yam noodles (or precooked noodles of choice) and remaining veg broth - enough to cover the vegetables and noodles. 
5. Put a lid on the saucepan and let simmer for around 8 mins 
6. Serve and enjoy! Mmmm...