Australian flavours broth with noodles

This soothing dish is fantastic for when you might be feeling a little under the weather. It’s full of great flavours from ingredients such as lemon myrtle and pepper berries.

Australian flavours broth with noodles. Credit: Freshly Picked with Simon Toohey

• serves

  2

• prep

  5 minutes

• cook

  15 minutes

• difficulty

  Easy

Ingredients

• 500 ml water
• ½ brown onion, quartered
• 3 cloves garlic, sliced
• 8 lemon myrtle leaves
• 5 anise myrtle leaves
• ½ tsp pepper berries
• 3 bunches Warrigal greens
• 2 packets instant noodles
• 20 ml soy sauce
• 15 ml sesame oil
• River mint leaves, sea celery leaves and finger limes, to garnish

Instructions

1. Boil water in a saucepan. Turn off and add onion, garlic, lemon myrtle, anise myrtle and pepper berries. Bring to the boil then turn the heat off and leave to steep for 10-15 minutes.
2. Remove the leaves from the stock, and bring to a simmer before adding instant noodles and Warrigal greens leaves. Simmer for 2-3 minutes or until the noodles are soft.
3. Serve in a large bowl. Pour over a little sesame oil and soy sauce and top with finger limes, sea celery or river mint leaves, and a sprinkle of ground pepper berries, optional, before serving.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.