Seasonal TCM Dietetics — Spring

    Coriander & Vinegar Noodle Soup

    香菜醋湯麵 · Xiāng Cài Cù Tāng Miàn

    External WindWarmNorthern ChineseNoodle soup
    Coriander & Vinegar Noodle Soup — Hot noodles, ginger and coriander make a light, steaming bowl for an unsettled day of changeable weather.

    Hot noodles, ginger and coriander make a light, steaming bowl for an unsettled day of changeable weather.

    Prep
    10 min
    Cook
    15 min
    Total
    25 min
    Yield
    2 servings

    Ingredients

    • 160 g fresh wheat noodles
    • 15 g fresh ginger, julienned
    • 2 spring onions, sliced
    • 15 g coriander leaves
    • 700 ml light stock
    • 1 tbsp light soy sauce
    • 1 tbsp rice vinegar
    • 1 tsp sesame oil

    Method

    1. 1Simmer ginger in the stock for 5 minutes.
    2. 2Cook noodles separately according to the packet, drain and divide between bowls.
    3. 3Stir soy and vinegar into the stock and ladle over noodles.
    4. 4Top with spring onion, coriander and sesame oil and serve immediately.

    Nutrition (approx.): ~300 kcal per serving · 1 large bowl (~420 ml)

    All spring recipes

    Dietary guidance only. Not a substitute for individualised clinical assessment or prescribed treatment.