Noodle soup

Clear asian noodle soup

This clear asian noodle soup is quick to make and very filling. It is best served straight away. If the stock tastes a bit too spicy just add in a bit of sugar to calm down the chillis. Don’t wear any good tops eating this, it can get messy!


  • 300ml Vegetable stock
  • 1 tsp Dried chillis
  • 1 tbsp Soy sauce
  • 1 Garlic clove, peeled and diced
  • 2 Bok Choy, rinsed and sliced
  • 350g Tofu, pressed and chopped
  • 200g Noodles
  • 3 Spring onions, rinsed and chopped
  • 100g Mini sweetcorn, rinsed and chopped
  • Thumbsize piece of ginger, peeled and grated
  • Handful of green beans, topped and tailed and chopped


  1. Mix the stock with soy sauce, chilli’s, ginger and garlic and bring to the simmer.
  2. Add in the rest of the ingredients and simmer for approx 15 mins until noodles are tender.
  3. Season and serve.

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