Asian Noodle Soup

Serves 4

Time 20 minutes

Ingredients

3L vegetable stock 

1 tsp sesame oil 

3 tbsp dark soy 

1 tsp white pepper

1 tsp chilli flakes 

1 tsp sugar

1 inch ginger, peeled & minced

2 cloves garlic, minced

1 bunch coriander stems, finely cut

1 bunch spring onions, whites 

150g fresh Korean glass noodles

For the toppings

Crispy chilli oil

Pickled vegetables

Roasted soy beans

Peanuts 

Black vinegar 

Deep fried shallots 

Toasted sesame seeds

Fresh coriander leaves

Method

Heat the vegetable stock in a large pot. Add in the remaining soup ingredients and simmer until flavours have developed slightly.

Add glass noodles to bowls, and ladle stock into the bowls to warm the noodles through. Add desired toppings to bowls and serve.