Meals and Courses

Fragrant Soba Noodle Soup

cook 20 mins
  • 1 lemon grass stalk, leaves stripped
  • 1.2 litres (2 pints) clear chicken or vegetable stock
  • 2.5 cm (1 inch) piece of fresh root ginger, finely chopped
  • 3 lime leaves, thinly sliced
  • 1 small red chilli, deseeded and finely sliced (optional)
  • 1 tablespoon fish sauce
  • 250 g (8 oz) buckwheat soba noodles
  • 200 g (7 oz) firm tofu, diced
  • 1 spring onion, thinly sliced
  • 2 tablespoons chopped coriander leaves
  • Finely slice the tender hearts of the lemon grass stalks and place in a saucepan with the chicken stock, ginger, lime leaves, chilli, if using, and fish sauce. Bring to the boil, then reduce the heat to low and simmer gently for 10–12 minutes.
  • Meanwhile, bring a large saucepan of water to the boil and cook the noodles for 6–7 minutes until tender, or according to the packet instructions. Drain the noodles and divide among 4 warmed bowls.
  • Scatter the tofu over the noodles and then carefully ladle over the hot, fragrant soup. Scatter over the spring onions and coriander and serve immediately.
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