Serves: 10
40mL olive oil
3 med red onions, chopped
10 shallots
10 cloves garlic, crushed
250g grated ginger
100mL CHEF Asian Liquid Concentrate
6L water
195mL Soy sauce
10 star anise
700g Shiitake mushrooms, sliced
400g Vermicelli rice noodles
5 bch Bok Choy
1 bch Coriander, chopped
Heat the olive oil in a large saucepan and cook the onions over a low heat with the lid on until transparent.
Chop the shallots finely and keep some green back for garnish.
Add to the onions the chopped shallots, garlic and ginger, cook for 1-2 minutes.
In a separate pot, mix the CHEF Asian Liquid Concentrate with the water, add the star anise, soy sauce and bring to boil.
Simmer for 10 minutes.
Remove the star anise and pour the stock onto the onion mixture.
Add the sliced mushrooms and cook for a further 6-8 minutes.
Cook the Vermicelli rice noodles and the bok choy in boiling water and drain.
To serve portion the rice noodles and the bok choy to serving bowls. Pour over the broth and garnish with the green shallots and the coriander.
