This warm broth is both fragrant and comforting. The cold is drawing in and all I can think about are those cosy meals to keep me warm and satisfied. Clearly with an Asian influence, this has to be one of my favorite types of comfort foods!
Pak Choi is such a good vegetable and I love to use it in soups, salads and stir fries. Then there’s the fennel bulb which gives it that crunch and beautiful aniseed flavour. The broth has a medicinal feel as you slurp away, feeling pleasantly cured of all your troubles!
The noodles add that little extra bulk to keep you full. I used udon noodles as they are chunky and have a doughy bite to them that I love.
I would also highly recommend ramen noodles because they hold extremely well in soups, which is what the Japanese are known for using (one day I will try the real deal). It’s just a pity I can’t find any in the supermarkets here in the UK, except for those cheap, unhealthy instant noodles. If anyone knows of a store that sells ramen noodles in South London, please let me know.
Ingredients Serves 2
- 1 fennel bulb (roughly chopped)
- 2 pak choi (split up)
- 1L chicken or vegetable stock
- 1 tbsp soy sauce
- 2 tbsp shaohsing cooking rice wine
- 1 tsp fish sauce
- 1 tsp sesame oil
- 250g udon noodles
- stalks cut from one bunch of fresh coriander (inch long)
- Add to a pan 1 tbsp of oil plus the sesame oil and flash fry the pak choi and fennel on a high heat for 5 minutes, continually stirring.
- Add in the stock, fish sauce, cooking wine and soy sauce. Bring that to the boil and then turn it down to simmer for half an hour.
- 5 minutes before serving, add the fresh coriander stalks and give it a stir. Then allow 3-4 minutes before (depending on the noodle cooking guidelines) to add the noodles.
- Season to taste