There is something about a noodle broth that everyone craves when in the colder months. Maybe because they are simple, easy to make and packed full of flavour. This recipe is perfect after a busy day, requiring minimal preparations and cooking time.
Asian Noodle Broth
Prep time: 15 minutes
Cook time: 10 minutes
Serves: 5-6
Ingredients:
- Pantori Mushroom bouillon – 4 tsp in 2.5 litres of boiling wate
- Thumb sized piece of ginger – peeled and chopped finely
- 1 Star Anise
- 6 Radishes – finely sliced
- 2 Bok/Pak Choi – Weighing less than 300g in total, each leaf sliced in half lengthways
- 1 large Carrot – Peeled into strips
- 3tbsp Gluten Free Soy sauce / tamari
- 2tbsp Fish sauce
- 4 Spring onions – green ends only – finely sliced
- Large handful of bean sprouts
- 1-2 Chillies – sliced (your preference on heat levels)
- Coriander – leaves removed for garnish and stalks finely chopped
- About 300g of rice noodles – I prefer the wide over vermicelli
Method:
- 1. In a large saucepan on a medium-high heat bring your two litres of mushroom stock to a boil.
- 2. Add the star anise, ginger, soy sauce and fish sauce to the stock and keep on a very gentle simmer on a low heat while you prep the other ingredients.
- 3. To prep the carrot, use a peeler and rotating the carrot peel off fine strips of carrot and put to the side with the rest of your prepped veg.
- 4. With the stock simmering add in your noodles to begin to soften.
- 5. After 1 minute add in the radish, carrot, bok choi, bean sprouts and chopped coriander stalks.
- 6. Give it a couple of minutes simmering until the noodles have cooked through.
- 7. Serve and garnish with sliced chilli (to your liking), spring onions and coriander.
- 8. Enjoy!
Recipe acknowledgement: Pantori
