Asian noodle soup

Asian noodle soup


Asian noodle soup

Serves Cook time Prep time Total time

2 people

20 min

5 min

25 min

The beauty of this dish is that you can use any vegetables you find lying around your fridge. Use the Asian stock as a guide and be creative with what you want to add in. I sometimes throw some left over dumplings in at the last minute too.


2 tbs peanut oil
2 cm ginger, grated or finely chopped
2 garlic cloves, crushed
800ml chicken stock
1 star anise
4 shallots, sliced
3 tbs soy sauce
1 tsp brown sugar
180g ramen egg noodles or hokkien
1 chicken breast, sliced
100g shitake mushrooms (1 punnet)
½  bunch bok choy
1 tsp sesame oil
Red chilli (optional)
½ cup coriander, leaves chopped (optional)


Heat peanut oil in a large saucepan over medium heat. Add ginger and garlic to the pan and cook for 30 seconds. Add stock along with star anise, the green ends of the shallots, soy and brown sugar. Cover and bring to the boil. Turn heat down to low and simmer stock for 15 minutes to allow flavours to infuse.

Meanwhile, cook noodles according to packet instructions. Drain and divide into two bowls. 

Using a slotted spoon, scoop out star anise and shallot, discard. Turn heat up to medium, add chicken and shitake mushrooms. Gently poach chicken for 3 minutes. Add bok choy and cook for 30 seconds until leaves have wilted. Turn off heat.

Ladle soup into bowls over noodles, sprinkle with sesame oil and serve with chopped chilli and coriander leaves.

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