Vietnamese noodle soup

Recipe from: 14 May 2013
vegetarian soup recipe

Ingredients 17
Servings 1
Minutes 00:10


Serving Change
  • 1
    onion - peeled and halved
  • 3
    knob ginger - peeled and halved
  • 1
    cinnamon stick
  • 1
    star anise
  • 3
    fine cloves
  • 1
    coriander seeds
  • 1
    vegetable stock
  • 10
    soy sauce
  • 250
    flat rice noodles
  • 6
    shiitake mushrooms - sliced
  • 100
    broccoli florets - blanched
  • Garnish:
  • 1
    half onion - very finely sliced
  • 2
    spring onions - thinly sliced on the diagonal
  • 1
    red chilli - sliced
  • 1
    lime - cut into wedges
  • 125
    bean sprouts


Char the onion and ginger under a grill until it's slightly blackened on each side. Rinse the black off with water.

Dry-fry the cinnamon, star anise, cloves and coriander seeds in a large saucepan over a medium heat.
When spices are aromatic, add vegetable stock, soy sauce, charred onion and ginger.

Bring the broth to the boil and let it simmer for 30 minutes. Strain and keep it hot until ready to use.

Place the noodles in a large bowl and cover with boiling water. Allow it to stand for 20-30 minutes or until tender but still chewy.

Add the noodles, mushrooms and broccoli to the broth and scatter it with garnish.

Serve immediately with hoisin sauce.

This recipe is sponsored by Pick n Pay and was created by Fresh Living magazine.


Read more on: soups  |  asian  |  recipes


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