Asian Ginger and Garlic Noodle Soup

South East Asian style noodle soup with ginger, garlic, bok choy and Shiitake mushrooms.


    • 40mL olive oil
    • 3 med red onions, chopped
    • 10 shallots
    • 10 cloves garlic, crushed
    • 250g grated ginger
    • 100mL CHEF Asian Liquid Concentrate
    • 6L water
    • 195mL Soy sauce
    • 10 star anise
    • 700g Shiitake mushrooms, sliced
    • 400g Vermicelli rice noodles
    • 5 bch Bok Choy
    • 1 bch Coriander, chopped


    • Heat the olive oil in a large saucepan and cook the onions over a low heat with the lid on until transparent.
    • Chop the shallots finely and keep some green back for garnish.
    • Add to the onions the chopped shallots, garlic and ginger, cook for 1-2 minutes.
    • In a separate pot, mix the CHEF Asian Liquid Concentrate with the water, add the star anise, soy sauce and bring to boil.
    • Simmer for 10 minutes.
    • Remove the star anise and pour the stock onto the onion mixture.
    • Add the sliced mushrooms and cook for a further 6-8 minutes.
    • Cook the Vermicelli rice noodles and the bok choy in boiling water and drain.
    • To serve portion the rice noodles and the bok choy to serving bowls.
    • Pour over the broth and garnish with the green shallots and the coriander.