Vegan Noodle Broth

Made from simple ingredients and ready in 20 minutes!

This recipe serves 2. Adjust ingredients according to quantity-

What you will need:

  • 500ml Purearth Thai Spiced infusion Broth
  • Rainbow Chard/ Pak Choi
  • X2 Small Carrots- Peeled And Chopped
  • 1/2 An Onion- Sliced
  • X1 Garlic Clove- Sliced
  • X1 Teaspoon Of Coconut Oil/ Extra Virgin Olive oil
  • An Inch Piece Of Fresh Ginger- Grated
  • X2 Spring Onions- Thinly Chopped
  • Lime
  • 3OZ Shiitake Mushrooms
  • Coriender + Sesame Seeds To Garnish
  • Fresh Chilli/ Chilli Flakes- Add To Taste
  • X2 Portions Of Rice Noodles


  1. Bring a pan of water to a boil, add your rice noodles and cook for 2-3 minutes. Drain the noodles and set aside in cool water to prevent them from sticking.
  2. Add the coconut oil/extra virgin olive oil to a pan and set over a medium heat. Once hot, add in the onion and cook until soft and golden. Add in the carrots and mushrooms and cook for another 3 minutes, until the vegetables are softened to your liking. Now add in the garlic, ginger + fresh chilli/chilli flakes and cook until fragrant. Pour in the broth and bring the mix to a simmer. Continue to simmer, adjusting the heat as needed for about 8-10 minutes, whilst adding the rainbow chard or pak choi.
  3. Drain the noodles from the cold water and divide into bowls.Ladle an equal amount of broth and ingredients into each portion and serve with a lime wedge, extra chilli/ chilli flakes, coriander + sesame seeds.