Long story short- This is my favorite soup and soon it’ll be yours too. No skills are required, if you can chop veggies, you can make this!
Time: 10 mins (prep) + 30 mins (cooking)
Serves: 4 people
300g Rice noodles
2 tbsp of unflavored oil
2 roughly chopped onions- or shallots or both
4 roughly chopped cloves of garlic
1 roughly chopped knob of fresh ginger
1 cinnamon stick
1 tsp of peppercorns
6-8 whole cloves
3-4 star anise
3L boiled water- or vegetable stock
Dash of nutmeg
3 thinly sliced Carrots
2 handfuls of broccoli florets
1 handful of chopped cabbage- or pak choi
2-3 handfuls of sliced mushrooms
Splash of pickle juice- or rice vinegar
Generous splash of soy sauce- Or Tamari
Salt to taste
Stage 3 (Go heavy on the toppings)
Chopped spring onion
Chopped Fresh chilli pepper
Lime- Or lemon
- In a large pot, sauté Stage 1 ingredients until fragrant and golden brown.
- Add boiled water and a dash of nutmeg.
- Allow it to simmer for 20-25 mins.
- Strain it and pour the broth back in the pot.
- Add Stage 2 ingredients to the broth and allow them to cook for 10 mins.
- Cook the rice noodles according to the package instructions then strain.
- Serve and garnish with some or all of Stage 3 ingredients.
- If it’s slightly bland, add ginger powder to the soup while it’s cooking.
- I learnt from a Malaysian friend not to boil down the noodles on the stove. Instead, pour hot water on top, cover them and sit aside. In the video, I used pre-cooked noodles because I couldn’t find them uncooked.
- Batch cook the broth with veggies and freeze in glass jars- Do not over fill the jar.
- Use any noodles you prefer. I’ve made pho soup with egg noddles and even spaghetti lol #desperate.