I came across this dish while travelling and absolutely fell in love with it! The flavours are complex yet subtle, making this perfect for most food lovers. You can make a vegan version with tofu or add a meat of your choice or even leave it simple with just a boiled egg. Have made this multiple times at home so I thought this time around, I’ll share the recipe on the blog too!

What you’ll need

For the broth

2 Medium Carrots

2 Medium Onions

1 or 2 Chopped Leeks

1 Celery along with the leaves

2 Potatoes

1-2 Star Anise

1 Cinnamon Stick

3-4 Cloves

Chopped Garlic

Chopped Ginger

2-3 Table spoons Dark Soy

Oil

Salt

 

For the Noodles

Any flat or Ramen noodles

Sliced Carrots

Sliced French Beans

Mushrooms

Broccoli Heads

Garlic

Butter/ Oil

Salt

Pepper

 

For the Garnish

Spring Onion greens

Celery Leaves

Lemon

Boiled Egg

  1. Heat the oil in a deep pan and add the star anise, cloves, cinnamon stick, ginger and garlic.
  2. To that, add chopped onions, carrots, celery stick, leeks, potatoes and the celery leaves.
  3. Add around 700ml of water, salt to taste and 2-3 tablespoons of Dark Soy.
  4. Leave this to simmer on low heat for at least 45mins to an hour.
  5. Meanwhile, in another pan, add some butter and chopped garlic.
  6. Add in the mushrooms, carrots and french beans.
  7. Once slightly cooked, add in boiled broccoli heads, salt and pepper and continue cooking for about 5-8 minutes.
  8. To that, add in your boiled noodles of choice and let it cook for about 2-3 mins.
  9. Boil an egg or stir fry some tofu or meat of choice.
  10. Strain the broth and let it rest for 5mins.
  11. In a deep bowl, add in the vegetable noodles, egg/meat/tofu and pour in a generous quantity of the broth.
  12. To garnish, throw in some spring onion greens, celery leaves and lemon.
  13. Enjoy hot!

Hope you guys enjoyed this recipe! If you do try it out don’t forget to share pictures with me on Instagram or email!