Asparagus, Chicken and Hokkien Noodle Soup Recipe
Asparagus, Chicken Hokkien Noodle Soup with the goodness of bone broth
If you’re looking for an easy nutritious lunch or dinner that you can put together in a flash then you can’t beat this. You can use any left over chicken and revive the flavour with the freshness of herbs and the richness of sesame oil, star anise and cinnamon in our bone broth will take it to another level.
Broth & Co’s Asian Inspired Chicken Bone broth is simmered for 24 hours to extract all the goodness from the marrow bone and knuckle bones. Bones contain an abundance of minerals as well as 17 different amino acids, many of which are found in bone broth as proteins like collagen and gelatin.
I wouldn’t really call this cooking rather than assembly. Assembling lots of beatutiful healthy ingredients to create a bowl of goodness and taste
If you are using vacuum-packed, pre-cooked hokkien noodles, then all you need to do is blanch them in a pot of boiling salted water to untangle them first and drain before adding to your soup.
- 500ml Asian Bone Broth as stock
- 100g hokkien noodles cooked as per packet instructions
- 100g chicken, cooked and chopped
- 50g asparagus
- 100g mushrooms of your choice. We used button and black fungus.
- Spring onion
- 1/3 cup fresh mint leaves, coriander leaves to serve
- Step 1
Prepare noodles according to packet instructions. Drain well.
- Step 2
Divide the noodles among 2 warmed soup bowls, then top with the sliced chicken, mushrooms and asparagus.
- Step 3
Pour over the hot broth and top with the spring onion and herbs
Meanwhile, prepare noodles according to packet instructions. Drain well.