This soup is a fantastic hot dish year-round. Who doesn’t love a spicy broth full of Asian flavours and fresh seasonal ingredients. This was a real winner with 3yo DS – plenty of yummy favourite finger foods with slurpy udon noodles buried beneath.
Spring Onion Ramen Broth with Asian Salad
You will need:
– 1 medium brown onion
– 4 cloves garlic
– 1 tbsp fresh ginger (grated)
– 1/2 bunch of spring onions
– 2 tbsp fish sauce
– 1 tbsp rice wine vinegar
– 1/2 cup Tamari
– 400g creamed corn
– 1 tsp cloves
– 1 tbsp Chinese five spice
– 1 pack rice vermicelli noodles
– 1 avocado, sliced
– 1/2 cup fresh corn kernels
– 2 carrots, grated
– 3 boiled eggs, sliced
– Tamari and Honey
1. In a large non-stick saucepan or enamel pot, gently sautée the brown onions in a little vegetable oil on high heat.
2. Add garlic, ginger, and 5 cups of pre-boiled water. Bring to the boil.
3. Chop 2 inches off the ends of the spring onions (onion bulb end) and set aside. With the green tips, chop into short lengths approximately 2 inches long. Add to the pot of boiling broth.
4. Add fish sauce, vinegar, creamed corn, soy sauce, cloves, and Chinese five spice. Reduce the heat, put lid on pot and simmer for 20 minutes (or longer to create a richer onion taste).
5. Add vermicelli noodles five minutes before serving.
To serve, fill round bowls with noodles and broth. Top with the assortment of fresh ingredients – your sliced boiled egg, avocado, grated carrot, corn kernels. Slice the remaining spring onion (bulb ends) thinly and add to the salad on top of the bowls. Dress with Tamari and honey.