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5 from 1 vote

Asian broccoli noodle soup

Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Servings: 2 bowls
Author: Becca Heyes


  • 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.