Aromatic Japanese noodle soup

Aromatic Japanese noodle soup


13 people made this

About this recipe: This Japanese style soup is a delicious fat free fresh soup. I have given the ingredients for jumbo prawns, but you can easily use chicken (add at the start to cook thoroughly) or strips of steak, fish; plain tinned crab meat works well too. The veg is easy to vary. Usually I use a stir fry medley pack from the supermarket. These usually have 3-4 types of veg and the quantity works well too.

Serves: 4 

  • 2 Knorr® stockpot stock cubes (vegetable is best)
  • 1 (5cm) piece fresh root ginger
  • 2 cloves garlic, crushed
  • 1/2 lemon, juiced
  • 1 lime, juiced
  • 1 teaspoon lazy chilli (or fresh)
  • black pepper to taste
  • 1/2 teaspoon fish sauce, or to taste, or salt if you don't have this
  • 1 carrot, cut into ribbons
  • 75g baby corn
  • 1 bunch spring onions
  • 75g mange tout or sugar snap peas
  • 75g tenderstem broccoli
  • 250g jumbo raw prawns
  • 1 to 2 bundles fine rice noodles
  • 1 pot fresh coriander, roughly chopped

Prep:10min  ›  Cook:8min  ›  Ready in:18min 

  1. First make the stock, put 1.5L water into a large pan, add the stock pots, grate the ginger into this, add crushed garlic, lemon and lime juice, chilli, black pepper and fish sauce. When stock is simmering add the carrot ribbons (if using chicken instead of prawns add it now as it will need to cook before you move on)
  2. Once you have all the flavours in the stock, add the veg: I like to split the baby corn lengthways and cut the spring onions diagonally. The rest of the veg I prefer to leave whole. You can add to or change the veg to your taste. Give 2-3 minutes to cook
  3. Next add the prawns and the noodles together see the cooking instructions on the noodles you have chosen, most of them need just 3 minutes, once this time is up, stir in the pot of roughly chopped coriander and serve.

Serving suggestion

Works well with sushi meals.


If desired to make it a clear soup, stir in an egg white before serving.

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Reviews (2)


For me too sour and too watery, I expected more vibrant taste. - 12 Oct 2016


My family and I loved this soup! We make it often,it's so nice when the weather is cold .So glad we tried something different . - 21 Jan 2014

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