Teriyaki Noodle Broth
700ml hot BBB Vegetable Broth (2 x sachets prepared)
½ tsp grated fresh root ginger
½ tsp Chinese five-spice powder
50g fine egg or rice noodles
150g fresh stir-fry vegetables
50g mushrooms (any type), halved or sliced
50g sirloin steak, cut into 10mm strips
½ tsp sesame seeds
Chilli sauce, to serve
Pour the stock into a large pan and heat until just simmering. Stir in the ginger and teriyaki marinade or soy sauce and then add the five-spice powder for a real flavour hit.
Fry the steak for 2 minutes on each side, remove and rest uncovered for 4 minutes. Add your chosen noodles and cook for 3-4 minutes, giving them a gentle stir to loosen them up every now and then. Tip in the stir-fry vegetables and mushrooms, cook for a couple of minutes. Add the steak and simmer for a further 1-2 minutes.
Season the soup to taste and serve it as soon as possible. Ladle into 4 warmed bowls and sprinkle with the sesame seeds. Put the chilli sauce bottle on the table, so that everyone can fire up their soup with more heat if they want to.