Chinese Noodle Soup
 
Chinese Noodle Soup
 
SLURP RECIPE

Chinese Noodle Soup

30mins
easy
Servings: 4

Warming and full of flavour, this noodle soup is quick to make and full of nutritious ingredients - perfect for mid-week meals!

Written by Melissa Hemsley Best-selling author and cook, champion of bone broth

Ingredients

  • 400g buckwheat noodles
  • 1 tbsp coconut oil
  • 6 spring onions, thinly sliced, save ¼ for garnishing
  • 1 thumb ginger, finely chopped
  • 2 garlic cloves, finely chopped
  • 500g mushrooms, roughly sliced
  • 2 star anise
  • 250g green beans
  • 2 big handfuls frozen sweetcorn
  • 2 tbsp tamari
  • 1 lime (juice)
  • 1 pinch sea salt and freshly ground pepper
  • 1 large handful of fresh coriander, roughly chopped
  • 3 spring onions
  • 1 tbsp chilli flakes
  • 800ml Borough Broth Free-Range Organic Chicken Bone Broth
Free-Range Organic Chicken Bone Broth
£6.15
£6.15

Instructions

  1. Fill a saucepan with boiling water and cook the noodles, until al dente, according to the packet instructions (about 5 minutes, instead of the usual 6–8). Then drain, rinse with cold water (to stop them cooking), and set aside.
  2. Put the same pan back on the hob, heat the coconut oil and fry most of the spring onions (reserving some for serving). Add all the ginger and garlic on a medium heat for 3 minutes, stirring from time to time.
  3. Add the mushrooms and fry for another 4 minutes followed by the star anise, the greens, sweetcorn and then the broth/stock.
  4. Let simmer on medium high for 5 minutes, lid on, until the greens are just tender. Add the cooked noodles, to warm through, then turn off the heat and add the tamari and lime juice. Season to taste.
  5. Divide between bowls and scatter over the fresh coriander, spring onions and chilli flakes.