Starting the day with a light broth and rice noodles is common in many Asian countries. It’s an excellent way to get all the morning nourishment you need without the sugar. Ask us about our stock recipes for instruction on how to make an excellent bone broth, chicken or vegetable stock. Make a big batch up on the weekend, add a herb booster pack for that extra goodness, and freeze in 250ml portions. You’ll have enough for the next week or two’s breakfasts.
250mls Bone broth or chicken or veggie stock
1 Handful rice noodles, vermicelli, soba or udon noodles
1 Handful of mushroom finely sliced
1 Small bunch of Asian greens chopped
50g Tofu, or cooked chicken or finely sliced beef
If you not using our Winter Warmer Herb mix add:
2 Star anise
1/2 Tsp Fennel seeds
1 Tsp Cardamom pods
1 cinnamon quill
A few slices of fresh ginger
Bring stock or broth to the boil.
Add mushrooms, simmer gently until cooked.
You can add the Healing Herbal Stock Mix in the last hour of simmering.
Season if required with a splash of mirin or lime juice.
Cook noodles as per instruction in a separate pot.
When cooked add Asian greens to the stock, put noodles and tofu/meat into a bowl, then pour over stock.
Top with coriander, spring onion, Thai basil and/or Vietnamese mint.