Ingredients
- 400 gdried rice stick noodles(see notes)
- 4 cup s (32 oz1/1 litre) vegetable or chicken stock (broth)
- 5 cup swater
- 3 large garlic clove s, minced
- 2 tsp minced ginger
- 2 tsp sugar
- 3 tbsp soy sauce
- 2 tsp cornflour / corn starch
- 2 Tbsp sesame paste or tahini
- 4 tbsp black vinegar(see notes)
- 2 tsp chilli bean sauce(or substitute with another chilli paste or sauce). Adjust to taste!
- 1 1/2 tsp sesame oil
- 2 medium carrots, peeled and slice d diagonally
- 4 bok choy
- 2 cup sbroccoli florets
- 1 1/2 cup sbean sprouts
- 1 scallion / shallot, chopped
Instructions
- Combine stock ingredients in a large pot and bring to boil.
- Meanwhile, mix the Stock Sauce ingredients together in a small bowl and cut all the vegetables into bite size pieces.
- Add the Stock Sauce and mix well to dissolve into the soup. Adjust seasoning as required.
- When the stock comes to a boil, place rice stick noodles in the stock, then 1 minute later add the carrots and broccoli, then 1 minute later remove from heat and add the bok choy stems.
- Divide the noodles and vegetables between bowls, top with the bok choy leaves and bean sprouts.
- Ladle soup into bowls over the vegetables and noodles, and garnish with spring onions.
- Optional: finish with chilli oil and more chilli paste if you can handle the heat!
