Method
Heat 1 tbsp oil in a large pot over medium heat. Add shallots and cook until softened. Set aside.
Add another 1 tbsp oil to the pot and when heated add the Amaze Balls and cook until golden brown and caramelised on all sides. Set aside and keep warm.
Add the last tbsp of oil, white part of the spring onions, garlic and ginger and cook for 1 minute. Add stock, star anise and soy sauce. Simmer for 10 minutes.
Add the noodles and simmer until almost cooked, then add the cooked Amaze Balls, the bok choy, carrot and coriander stalks and shallots and cook for 2 minutes. Season to taste.
Divide soup between bowls and garnish with sesame seeds, coriander leaves, chilli and the green parts of the spring onions.
Dig In!
Ingredients
- 3 tbsp oil
- 3 shallots, finely diced
- Food Nation Vietnamese Amaze Balls (or Beetroot, Kumara & Quinoa)
- 6 spring onions, white and green parts finely chopped
- 4 cloves garlic, finely minced
- 2 tbsp ginger, finely minced
- 1 litre of vegetable or chicken stock
- 2 star anise
- 2 tbsp soy sauce or tamari
- 200g rice noodles
- 2 bulbs of baby bok choy, cut into 4-6 pieces lengthwise
- 1 carrot, julienned
- Coriander stalks, finely chopped
- Toasted sesame seeds, coriander leaves and finely sliced red chilli for garnish (optional)
