This Chinese soup recipe is sure to warm the heart and tantalise the taste buds! It can be made in 10 mins and is suitable for vegetarians. You can easily however, add meat to the soup for those who enjoy meat (we suggest chicken). Many of the vegetables are easily exchanged for others if you like to get creative in the kitchen. Just ensure you leave enough space for the delicious noodles too!

Ingredients

400 g dried rice stick noodles 

Stock

4 cups (32 oz/1 litre) vegetable or chicken stock (broth)

5 cups water

3 large garlic cloves, minced

2 tsp minced ginger, minced

2 tsp sugar

Stock Sauce

3 tbsp soy sauce

2 tsp corn flour/ corn starch

2 Tbsp sesame paste or tahini

4 tbsp apple cider vinegar

2 tsp chilli sauce  

Toppings

½ a brown onion

2 medium carrots, peeled and sliced diagonally

4 bok choy

2 cups broccoli florets

Instructions

1.             Finely chop the brown onion and fry in medium heat pot with ample olive oil. Add the chopped carrots soon after to soften.

2.             Combine stock ingredients in a bowl and add to the put of onions and carrots and bring to boil.

3.             Meanwhile, mix the Stock Sauce ingredients together in a small bowl and cut the broccoli into bite size pieces.

4.             Add the Stock Sauce and mix well to dissolve into the soup. Adjust seasoning as required.

5.             When the stock comes to a boil, place rice stick noodles in the stock, then 1 minute later add the broccoli, then 1 minute later remove from heat and add the bok choy stems.

6.             Divide the noodles and vegetables between bowls, and top with the bok choy leaves

7.             Ladle soup into bowls over the vegetables and noodles, and garnish with spring onions.

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*This recipe was adapted from Recipetineats. To view the original recipe click here.