Japanese noodle soup

Ingredients for 4 persons:

  • 1 L vegetable stock, cubes or powder
  • 2 star anise
  • 4 cloves
  • 1 cinnamon stick
  • 2 tbsp coconut oil
  • 2 red onions, chopped
  • 100 g chestnut mushrooms, roughly chopped
  • 100 g carrots, chopped
  • 3 cm ginger, grated
  • 3 garlic cloves, chopped
  • 150 g oyster mushrooms
  • 250 ml Abbot Kinney’s Coco Start
  • 1 tbsp soy sauce
  • ½ tbsp sriracha (hot sauce)
  • ½ tbsp sesame oil
  • 2 mini pak choy
  • 100 g green asparagus tops
  • 200 g black rice noodles, or any other
  • 4 dried seaweed sheets
  • 75 g taugé⠀
  • 20 g Thai basil
  • 2 limes, parts
  • Sea salt
  • Chili flakes⠀

How to make it:

  1.  Put on 1 L of water to boil for the vegetable stock.
  2. In a stockpot over medium heat, dry roast the star anise, cloves and cinnamon stick. Stir until fragrant (about 2 minutes).
  3. Add the Coconut oil, let it melt and add the onion.
  4. 4. Let it fry for a few minutes, lower heat and add the chestnut mushrooms and carrot then let it fry for about 10 minutes again before adding the ginger, garlic and oyster mushrooms.
  5. After about 2 minutes add the hot stock and Coco Start.
  6. Cover and bring to a boil. Let it simmer for 15 minutes.
  7. Cook the noodles (look on the package for instructions time wise).
  8. Add to the soup pan the soy sauce, sesame oil and sriracha, mini pak choy and asparagus and simmer for another 5 minutes.
  9. Divide the cooked rice noodles between four bowls and portion the broth over the noodles.
  10. Dress with Thai basil, seaweed sheets, taugé and lime wedges.
  11. Put salt and chili flakes on the table.⠀ ⠀

japanse noodle soup

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