- 1 tbsp oil
- 1 medium leek, sliced
- 2 cloves garlic, minced
- 1/2 tsp fresh ginger, minced
- 1 litre (~ 4 cups) vegetable stock
- 1-2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1/2 tbsp sriracha
- Black pepper
- ~ 6 spears of Tenderstem broccoli
- 100 g (~ 3 1/2 oz) dried rice noodles (or egg noodles, if you prefer)
- To serve: spring onions, sliced red chilli, fresh coriander (cilantro), fresh lime juice (optional)
Heat the oil in a saucepan, and add the sliced leek. Cook for a couple of minutes over a medium heat until starting to soften, then add the garlic and ginger. Cook for 2 more minutes, until soft and fragrant.
Add the vegetable stock, soy sauce, rice vinegar, sriracha, and plenty of black pepper. Mix well to create the broth.
Bring to a simmer, and add the Tenderstem broccoli. After a couple of minutes, add the rice noodles, and cook for a few more minutes until the noodles are cooked and the broccoli is tender but still fairly crisp.
Serve the noodle soup topped with sliced spring onions, red chillies, fresh coriander (cilantro), and a squeeze of lime juice.
Nutrition Facts
Asian broccoli noodle soup
Amount Per Serving (1 portion)
Calories 353
Calories from Fat 106
% Daily Value*
Fat 11.8g18%
Saturated Fat 5.1g26%
Cholesterol 0mg0%
Sodium 2035mg85%
Potassium 291mg8%
Carbohydrates 62.7g21%
Fiber 3.2g13%
Sugar 6.7g7%
Protein 5.6g11%
Calcium 68mg7%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
Nutritional information is approximate, and will depend on your exact ingredients. Please calculate your own nutritional values if you require accuracy for health reasons.