Chinese vegetable broth with noodles

Simple, healthy and satisfying, this Chinese vegetable broth with noodles with keep the chills away.

Combine 1.5 litres (6 cups) hot water, vegetable stock powder, soy, ginger and mushrooms in a large saucepan. Bring to the boil over high heat. Reduce heat to medium-low and simmer for 6 minutes or until mushrooms and ginger soften. Season to taste with black pepper.
Meanwhile, cook the noodles according to packet instructions, then drain. Divide the noodles among serving bowls, ladle over hot broth and top with bok choy.

Source

3 tsp vegetable stock powder

1-2 tbsp reduced-salt soy sauce, to taste

3cm piece ginger, peeled, sliced into thin matchsticks

100g fresh shiitake mushrooms, sliced

125g dried thin long-life egg noodles

1 head baby bok choy, leaves separated, thinly sliced crossways

Food Storage Container Set

Check price

Hurry up

Check price

Hurry up

Check price

Hurry up