Tasty Asian Noodle Broth Bowls

Sesame salmon, with red pepper, baby sweetcorn, chili, carrot, chestnut mushrooms, spinach and udon noodles

Sesame fillet beef, with buckwheat soba, pak choi, red chili,carrot, spring onion, shitake mushrooms and bean sprouts

All ready to go

I've been looking longingly at pictures of noodle bowls and dying to try them at home.

There are plenty of recipes on the Internet for them but nearly all of them with Dashi (dried tuna stock) or Miso (fermented soy beans) both of which I find to be an acquired taste but you may love it and should use it if you do.

Buckwheat soba noodles

You will need a 500ml - 1 litre of stock for 2-4 people depending on how much broth you like. I didn't make enough for the beef but got it about right for the salmon.

For my broth I use 750 ml of stock  chicken or vegetable, cube, home made or shop bought depending on time and budget.
Add to that 1 teaspoon of soft brown sugar, 2-3 tablespoons of soy sauce, some grated fresh ginger and garlic, 1 star anise Bring it all to a simmer and season if needs be, perhaps with more soy rather than salt. Of course, if miso or dashi are your thing, then you should use one or the other to make this more authentic.

While you are making your broth prepare your noodles, I've used organic buckwheat soba, ramen, rice noodles, dried udon, ready for wok lovely thick udon and egg noodles. Make you choice and get them ready.

For protein you can use boiled eggs, chicken, salmon, pork, prawns, beef, tuna, swordfish. Make some little meatballs with pork or chicken mice, some minced prawn, chili and coriander. Try a combination. For beef salmon or tuna, try coating in some sesame oil, then sesame seeds and sear all. The broth will warm them / finish cooking them when it's poured over. For chicken, meatballs, pork or prawns, cook them thoroughly before hand - stir fry them plain or with chili sauce or with some Chinese five spice.

Finally, prepare your vegetables. Choose from the following or use your own - finely sliced or ribbons of carrots and courgettes, sliced pepper, slice spring onions, bean shoots or sprouts, sliced water chestnuts, sliced chilli's, green leaves like pak choi, bok choi, spinach, chines leaf, thinly sliced mushrooms, halved shitake or whole enoki, torn up oyster mushrooms, straw mushrooms would be great if you can get them. Vegetables like carrots can be softened in hot water for a few minutes ahead of time, you can steam or fry mushrooms if you like, or keep them raw.

The next stage is to assemble your bowl. Try to ensure you bowls are warm before starting. If you have a lovely big bowl all the better.

Place some noodles in the bottom of the bowl, arrange your vegetable selection on top and then place your protein on top. Pour over your stock, sprinkle with some spring onions, chili and / or coriander and serve. Lovely with some Thai Crackers and Sweet Chili dipping sauce as an accompaniment.

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