Chinese Noodle Soup

Written by
Melissa Hemsley

Serves: 4
Cooking time: 20 minutes

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

800ml of Borough Broth Co. Free-Range Organic Chicken Bone Broth

2 tbsp tamari

juice of 1 lime or ½ lemon

sea salt and freshly ground black pepper

To serve

1 large handful of fresh coriander, roughly chopped

spring onions

chilli flakes

Method:

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.
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.
Add the mushrooms and fry for another 4 minutes followed by the star anise, the greens, sweetcorn and then the broth/stock.
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.
Divide between bowls and scatter over the fresh coriander, spring onions and chilli flakes.

Free-Range Organic Chicken Bone Broth

Made using 100% free-range, organic, British chicken bones, Borough Broth Co's 24-hour slow-cooked organic broth is densely packed with 40% bones, guaranteeing an aromatic and deep flavour in every batch.

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