Asian Noodle Soup

Serves 4
Time 20 minutes


3L vegetable stock 

1 tsp sesame  oil 

3 tbsp dark soy 

1 tsp white pepper

1 tsp chilli flakes 

1 tsp sugar

1 inch ginger, peeled & minced

2 cloves garlic, minced

1 bunch coriander stems, finely cut

1 bunch spring onions, whites 


150g fresh Korean glass noodles


For the toppings

Crispy chilli oil

Pickled vegetables

Roasted soy beans


Black vinegar 

Deep fried shallots 

Toasted sesame seeds

Fresh coriander leaves


Heat the vegetable stock in a large pot. Add in the remaining soup ingredients and simmer until flavours have developed slightly.

Add glass noodles to bowls, and ladle stock into the bowls to warm the noodles through. Add desired toppings to bowls and serve.