Mussel and bok choy soup

Method

1. Heat oil in a large pot and cook onion until soft.
2. Add curry powder and cook briefly.
3. Add tomato sauce, stock cube, water, mussels and carrots.
4. Cover and cook until mussels have opened.
5. Take the leaves and stems off the middle part of the bok choy and slice across into thin slices. Keep the white and green parts separate.
6. Add white parts of bok choy and noodles, pushing the noodles to the bottom of the pot so they are covered by the soup.
7. Cover and cook for 5 minutes or until vegetables are tender but not soggy.
8. Add green parts of bok choy.
9. Cover and cook for 1 minute then remove from heat, squeeze lemon juice over and serve.