Asian Ginger and Garlic Noodle Soup

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

  • skilled
  • Vegetarian
  • Vegan


  • 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 bunch Bok Choy
  • 1 bunch Coriander, chopped

This recipe has been provided by the team at Nestle


  • 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.