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Stores  ·  Oriental  ·  Asian Noodles Soup
Jain Certified

Asian Noodles Soup

A fragrant Asian-style broth with noodles, crisp vegetables, herbs and a gentle chilli-soy finish.

35 min
Total time
2
Servings
340
Kcal / serve
Medium
Difficulty
340
Calories
14.7
Protein
49.3
Carbs
9.3
Fats
4.7
Fibre
2.8
Iron
The Story

Asian noodle soup bowls represent a broad, beloved category found in countless forms across China, Japan, Southeast Asia, and beyond — not tied to any single national tradition, but drawing on shared techniques and flavors that have crossed borders for centuries. This version leans toward a Chinese-Southeast Asian hybrid style, simpler and more neutral than a specifically regional dish like pho or ramen, making it an accessible, everyday comfort food rather than a dish bound by strict tradition. The broth is where the dish's character is built, even in its simplicity. Vegetable stock forms the base, seasoned with soy sauce for umami depth and a touch of sesame oil for warmth and aroma — that distinctive toasted, nutty note sesame oil brings is instantly recognizable across East Asian cooking, used sparingly but essentially. A whole star anise, if included, lends a subtle background sweetness and complexity reminiscent of Chinese five-spice, while red chili flakes add adjustable heat without overwhelming the broth's clean, savory profile. Noodles — whether Hakka-style wheat noodles or rice noodles — soak in this fragrant broth, cooked separately and added just before serving to preserve their ideal texture, a common technique across Asian noodle soups that prevents the noodles from turning soft and overcooked in the hot liquid. Firm tofu, pan-seared before being added, brings substantial plant protein and a pleasant textural contrast against the soft noodles. The vegetable additions keep this bowl fresh and vibrant — bok choy or spinach for iron and greens, bell peppers and bean sprouts for crunch and vitamin C, and sweet corn for a touch of natural sweetness. A final scatter of spring onion greens and sesame seeds finishes the bowl with color and a last note of nutty flavor.

Ingredients
Pasta / Noodles (plain, egg-free)
65 g Find
Approved vegetable stock
300 ml Find
Cabbage
35 g Find
Bell pepper / Capsicum (all colours)
25 g Find
French beans / Green beans
20 g Find
[REMOVE — Approved mushroom]
20 g Find
Approved greens
10 g Find
Soy sauce
8 ml Find
Rice vinegar
5 ml Find
Sesame oil / Til oil
3 ml Find
Red chilli oil
3 ml Find
White pepper
0.3 g Find
Coriander / Dhania (fresh)
4 g Find
How to Cook
01

Cook noodles

Cook noodles separately until just tender, refresh and reserve.

Tip — Do not overcook; they continue softening in hot broth.
02

Build broth

Bring approved stock to a gentle simmer; add soy, vinegar, sesame oil and pepper.

Tip — Keep broth clear and aromatic.
03

Cook vegetables

Add vegetables and cook until tender-crisp.

Tip — Retain colour and bite.
04

Combine

Add noodles for 30–45 seconds and adjust seasoning.

Tip — Avoid prolonged boiling after noodles are added.
05

Serve

Transfer to a large bowl and finish with coriander and chilli oil.

Tip — Noodles should remain visible rather than hidden under vegetables.
Dietary Tags
Jain Certified Vegetarian
Available In Stores
This recipe is not available in any store right now.
Recipe Info
CuisineOriental
Prep time15 min
Cook time20 min
DifficultyMedium
MealLunch
SeasonAll Year
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