Your Cart is Empty

Spicy Asian Noodle Broth with Biltong

Big shout out to Claire Hendry (@hitchinfoodie) for this steamy noodle recipe with Ember chilli biltong for an even bigger punch of flavour. She says, "I am a big fan of Asian food, so when I got my hands on some wonderful Ember chilli biltong, I couldn't resist making a big bowl of hearty Asian, noodle broth. Ember's chilli biltong is so flavoursome and with that spicy kick, went perfectly with the strong Asian flavours! A perfect winter warmer!" 

For the best biltong uk recipes, check out our biltong recipe guide.

Prep time: 15 mins

Cook time: 20 mins

Serves 2


  • Vermicelli noodles (1 nest per person)   


  • 1-2 sachets miso soup
  • 2 tbsps soy sauce
  • 1-2 tbsps mirin
  • 1 tbsp rice vinegar
  • Fresh chilli, sliced or 1/2 tsp chilli flakes
  • 1 piece fresh ginger (approx. 1 inch), thinly sliced
  • 1/2 onion, finely sliced
  • Handful cherry tomatoes
  • 150g oyster mushrooms


  • 2-3 spring onions, sliced
  • 1/2 red pepper, finely sliced
  • Handful fresh coriander leaves
  • Ember chilli biltong


  1. Empty miso sachets into pan, with 600ml boiling water, together with all the broth ingredients.
  2. Bring back to the boil, then simmer for at least, 15-20 minutes.
  3. Cook the noodles according to pack instructions, then put noodles into the bottom of a large ramen or soup bowl.
  4. Pour the broth (with the tomatoes and mushrooms) over the noodles.
  5. Place all the toppings on top of the noodles.

Join our community