Slurp your way to warmth and health with this nourishing Asian-inspired soup. Don’t be afraid to stray from the recipe; open your fridge, use what’s on hand and experiment! If you’re a meat-eater go ahead and replace the tofu with free range pork, stir fried until brown and crispy. No watercress? Try spinach or another leafy green. Use what you have on hand and don’t worry you can’t go wrong with this soup!
4 cups vegetable or chicken stock
1 carrot, chopped
1 inch piece of fresh ginger, sliced
2 garlic cloves, crushed
3 tbs rice wine
1 tbs fish sauce
2 free range eggs
2 tbs dashi miso paste (or red miso paste, available from Asian grocers)
2 handfuls fresh banh lot noodles (can replace with rice, soba or ramen noodles)
1 tbs sesame oil
4 fresh shiitake mushrooms, chopped
1 garlic clove, finely chopped
1 tsp chilli flakes
250g firm tofu, chopped
2 tbs black sesame seeds
2 tbs tamari (gluten-free soy sauce)
1 cup bean shoots
8 sprigs watercress
8 sprigs fresh cilantro
1 tbs fresh chilis, choppedTo Prepare:
1. Soak porcini in a bowl with about 1 cup of boiling water.
2. In a medium pot, add your stock and bring to simmer. While you’re waiting, chop carrot into large chunks, slice your ginger, and crush your garlic using the blade of your knife.