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Spicy Asian Noodle Broth with Biltong

February 15, 2021

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!"

Prep time: 15 mins

Cook time: 20 mins

Serves 2

Ingredients:

  • Vermicelli noodles (1 nest per person)   

    Broth

  • 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

    Toppings

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

Instructions:

  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.

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