Asian Noodle Soup

Asian Noodle Soup

A light fragrant broth simmered with garlic ginger and shiitake, perfect poured over noodles

Prep

5 mins

Cook

20 mins

Serves

2

Difficulty

Easy

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Ingredients

• 2 teaspoons Chinese cooking wine
• 2 garlic cloves, smashed
• A few slices of fresh ginger
• 1 teaspoon sugar
• 1/2 teaspoon sesame oil
• 60 g fresh shiitake mushrooms
• 3 cups chicken broth or veggie broth
• 2 spring onions, chopped into large pieces

Method

1. Place the Chinese cooking wine, garlic, ginger, sugar, sesame oil, shiitake mushrooms, broth, and spring onions into a medium pot.
2. Bring to a gentle simmer. Cover with a lid and let it bubble slowly for 20 minutes.
3. Before serving, remove the garlic cloves, ginger slices, and spring onion pieces.
4. Pour the hot broth over your favourite cooked noodles and enjoy.

Tips

• Use low sodium broth if you prefer a lighter finish
• Add cooked noodles, bok choy, or spinach straight into the bowl before pouring over the broth
• For extra protein, top with shredded chicken, tofu, or a soft boiled egg
• Taste at the end and add a small splash of soy sauce if you want it saltier

Storage

• Store the strained broth airtight in the fridge for up to 3 days
• Reheat gently on the stove until steaming hot
• Keep noodles stored separately so they do not go soggy