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Teriyaki Noodle Broth


2 Servings

Teriyaki Noodle Broth


  • 700ml hot BBB Vegetable Broth (2 x sachets prepared)

  • ½ tsp grated fresh root ginger

  • 1 tbsp teriyaki marinade or light soy sauce

  • 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.

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