Spring Onion Broth with Asian Salad

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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.

You will need:

FOR COOKING
– 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 soy sauce
– 400g creamed corn
– 1 tsp cloves
– 1 tbsp Chinese five spice
– 1 pack fresh udon or rice vermicelli noodles

FOR SERVING
– 1 avocado, sliced
– 1/2 cup fresh corn kernels
– 2 carrots, grated
– 3 boiled eggs, sliced
– 3 thick slices of leg ham (omit for vegetarian dish), sliced in strips
– sweet soy sauce

Directions:

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 udon noodles or 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, and leg ham (omit for vegetarian dish). Slice the remaining spring onion (bulb ends) thinly and add to the salad on top of the bowls. Dress with sweet soy sauce.

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