Asian-style aromatic vegetable broth with soft noodles, pak choi and shiitake mushrooms
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Michael Caines' aromatic vegetable broth recipe is served with comforting noodles, shiitake mushrooms and pak choi – the perfect quick and easy midweek meal for when you're short on time but don't want to compromise the flavour. The vegetables are poached in the broth at the last minute to ensure a beautifully crisp texture.
First published in 2018
Ingredients
Metric
Imperial
Aromatic vegetable broth with soft noodles, pak choi and shiitake mushrooms
- 20g of fresh ginger, peeled and halved
- 1 red chilli
- 1 lemongrass stalk
- 3 garlic cloves, crushed
- 800ml of vegetable stock
- 2 star anise
- 1 pak choi, large
- 50g of shiitake mushrooms
- 50g of Chinese leaf
- 30g of water chestnuts, sliced
- 180g of egg noodles, fresh
- 1 tsp light soy sauce
- 1 tsp fish sauce, optional
- 1 tsp sesame oil, optional
- 3 sprigs of Thai basil
- 3 spring onions
- 1 lime, cut into wedges
SAVE RECIPE
Method
1
To begin, grate one half of the ginger and finely slice the other. Slice the chilli into thin slices, smash the lemongrass with a rolling pin, or the back of a heavy chef's knife, then place in a saucepan with the garlic, ginger and half of the sliced chilli
- 20g of fresh ginger, peeled and halved
- 1 red chilli
- 1 lemongrass stalk
- 3 garlic cloves, crushed
2
Pour over the vegetable stock, add the star anise and bring to the boil. Simmer for 20 minutes
- 800ml of vegetable stock
- 2 star anise
3
While the stock is cooking, prepare the vegetables. Cut the pak choi into quarters, slice the shiitake mushrooms and shred the Chinese leaf finely
- 1 pak choi, large
- 50g of shiitake mushrooms
- 50g of Chinese leaf
4
Pass the stock through a sieve and place back in the pan. Return to the boil, add the vegetables and the rest of the chilli. Cook for 3 minutes before adding the water chestnuts. Add the noodles for last 30 seconds of cooking, then season the broth with the soy sauce and a little fish sauce, if desired
- 30g of water chestnuts, sliced
- 1 tsp fish sauce, optional
- 1 tsp light soy sauce
- 180g of egg noodles, fresh
5
Add the picked Thai basil, slice the spring onion finely and sprinkle over the top. Finish with a little sesame oil and serve with wedges of lime
- 1 tsp sesame oil, optional
- 3 sprigs of Thai basil
- 1 lime, cut into wedges
- 3 spring onions
First published in 2018
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