About this recipe
A light broth with ginger, garlic and aromatic tones. The spring onion is a welcome addition that mellows into the warming flavours.
Whenever I feel a bit run down, this is my go to broth. Simply throwing in the ginger, garlic and onions into a saucepan and allowing the aromatics to work their wonders.
Give it a try tonight!
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- 150g Spring onion, sliced into 2cm discs
- 150g Asparagus, sliced into 2cm discs
- 1 Stock cube, veg
- 3 x Thick slices ginger
- 1 tsp Freshly ground black pepper
- 1 tsp Red chilli flakes
- 1 Star anise
- 150g Rice noodles
Bring 750mls boiling water to a simmer in a saucepan with veg stock, ginger, red chilli, black pepper and star anise
Add asparagus, spring onions and simmer for 3 minutes
Add rice noodles, simmer for another minute and take off the heat
Serve when the rice noodles have softened