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Spring Soup

  • 4
Spring Soup


  • 6 garlic cloves, peeled and finely sliced
  • 3 cm piece ginger, peeled and shredded
  • 2 red chillies deseeded and sliced
  • 2-3 tblsp oil
  • 1.5 litres chicken stock
  • 1 bunch asparagus, trimmed and halved
  • 85 gram packet 2 minute noodles, crumbled
  • 6-8 spring onions, trimmed and sliced
  • 2-3 cups baby spinach leaves


  1. Heat the oil in a saucepan and cook the garlic, ginger and chilli for 1-2 minutes until fragrant.
  2. Add the chicken stock and bring to the boil. Simmer for 2-3 minutes.
  3. Add the asparagus and crumbled noodles and simmer for 2 minutes.
  4. Add spring onions and spinach leaves. Season with salt and pepper to serve.

Cooks Tips

- Use only the noodles from the 2-minute noodle packet, discard the flavour sachet.

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