Vegetable Noodle Soup Bowl

Vegetable Noodle Soup Bowl

Healthy and light, this soup is packed with goodness. Ideal for a light lunch or as a first course, it's exactly what we want to eat right now.
Photography: LAURA EDWARDS
Total Time
15 Minutes
1.8 litres (3. pints) good vegetable stock
5cm (2in) fresh root ginger, peeled and grated
1 red chilli, deseeded and finely chopped
6 spring onions, sliced
1 tsp Chinese five spice powder
1 tbsp light muscovado sugar
1 tbsp sweet chilli sauce
1 tbsp soy sauce
150g (5oz) shiitake mushrooms, sliced
50g (2oz) fine egg noodles
1 pak choi, sliced
Juice of ½ small lime
Small bunch of coriander, chopped
Step 1

Pour the stock into a large saucepan and bring up to the boil.

Step 2

Add the ginger, chilli, spring onions, Chinese five spice powder, sugar, sweet chilli sauce and soy sauce, reduce the heat and simmer gently for 5 minutes.

Step 3

Add the mushrooms and noodles and simmer for 3–4 minutes until the noodles are cooked.

Step 4

Stir in the pak choi and lime juice and check the seasoning.

Step 5

Simmer for a further 2 minutes.

Step 6

Ladle into bowls and sprinkle with coriander to serve.

Extracted from Love to Cook by Mary Berry (BBC Books, £26). Photography by Laura Edwards. 

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