Rosie’s Oriental Noodle Soup

Oriental noodle soup

Sent to us by Rosie from Dowerin W.A. We attend the field day there every year. This is a standout recipe. Thanks Rosie and we look forward to catching up with you later this year…and please, bring some more recipes, we love them.


8 green prawns
4 cups vegetable stock
125 ml tamarai (japanese soy sauce)
250 gm noodles
375 gm tofu, chopped roughly
155 gm bok choy, chopped
1 tsp lemongrass, dried
1 tsp lemon rind
3 spring onions, sliced diagonally
5 cm fresh ginger, sliced
200 gm button mushrooms
1 tbsp fresh mint, chopped
2 tbsp fresh coriander, chopped
100 gm bean sprouts

Cooking Instructions

  1. In large inner pot add stock and tamarin and bring to boil.
  2. Reduce heat; add remaining ingredients (except bean sprouts) stir well.
  3. Simmer for 10 minutes, lid on.
  4. Transfer pot to Ecopot, with lid on.
  5. Cooking time 1 hour.

HINT … Divide bean sprouts into 4 serving bowls and ladle over the hot soup. Why not add 8 green peeled and de-veined prawns to soup when simmering for that fresh seafood taste.


Related Posts