Your Cart
Your Cart

Your Cart

Ginger Garlic Noodle Soup

  • 1 tbsp Olive oil
  • 1 Onion finely diced
  • 1 bunch spring Onions – chopped, green and white divided
  • 4 cloves Garlic – minced
  • 2 tbsp Ginger – fresh, minced
  • 5 cups of Vegetable stock
  • 1 star Anise
  • 2 tbsp- Soya sauce
  • 1 big cup of Mushrooms (button, shitake and shimeji)
  • 1 Broccoli – cut into florets
  • Tofu – 1/2 packet cut into cubes
  • 1/2 packet of Pink Harvest Farms Moong & Edamame Spaghetti Noodles
  • 6/8 pieces of Baby pak choy – cleaned and separated
  • Salt to taste
  • Mung sprouts blanched and crisp
  • Sesame Seeds and Spring Onions to garnish.Feel free to add or replace any vegetables you may want.

1. Heat the olive oil in a pot
2 .Sauté the onions till they are translucent and soft.
3. Add the white part of green onion, garlic and ginger to the pot and cook for 5 minutes * Add the mushrooms and salt so that the mushrooms start giving out its water and cook for another 5 minutes
4 .Pour the vegetable stock and the bring to a boil. Add the star anise and soy sauce.
5. Add the baby pak choy and cook for another 5 minutes. Till the pak choy is soft and tender.
6. Add in the tofu cubes towards the end.
7. Serve the soup in bowls and add the separately cooked noodles to it
8. Garnish with mung sprouts, spring onions and sesame seeds. Serve hot