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Sesame and Ginger Asian Style Noodle Soup

Prep Time 10 minutes
Cooking Time 15 minutes
Baking Pan Easycook Blue Non-stick Saucepan 20cm With Glass Lid
Serves 4


  • 1 litre chicken stock
  • 4 cm piece of ginger, peeled and sliced
  • 1 ½ tablespoons soy sauce
  • 4 eggs
  • 270g soba noodles
  • 2 tablespoons sesame oil
  • 200g king brown mushrooms, sliced lengthways
  • 1 bunch bok choy, leaves separated
  • 1 carrot, peeled and julienned
  • 4 green onions, thinly sliced on the diagonal
  • ¼ cup coriander leaves
  • Black sesame seeds and sliced chilli, to serve
Make this satisfying winter warmer with vegetable stock for a complete vegetarian option.

Step 1

Place the chicken stock, 500ml water, ginger and soy sauce in a large saucepan over medium high heat; bring to a simmer. Add eggs for 3 minutes, remove with a slotted spoon and run under cold water. Remove the shell and set aside. Add the noodles to the stock and cook for 4 minutes or until tender.

Step 2

Meanwhile, heat the oil in a medium non-stick frypan over medium heat. Add the mushrooms and cook for 5 minutes or until golden. Add to the stock along with the bok choy; cook for a further minute.

Step 3

Divide soup between serving bowls, top with carrot, green onion and coriander. Cut the eggs in half and add to the soup, sprinkle with sesame seeds and chilli before serving. 


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