Pak choi, pork & soy broth

by Angela Clutton

A quick bowl of flavourful comfort

This broth is a fabulous mix of flavours that really pop with vibrancy: the greens, the ginger, the chilli, the spring onions. But without the right level of saltiness given by the soy sauce and the fish sauce, this broth would be a shadow of its delicious self. 


250g minced pork
2 garlic cloves, crushed
2 tsp freshly grated ginger
A small bunch of coriander, stalks cut away from the leaves
1 tbsp vegetable oil
1¼ litre light stock (chicken, pork or vegetable)
3 heads of pak choi, cut into eighths through their length (or swap for torn spring cabbage, chard, kale)
2 tbsp light soy sauce
1 tsp fish sauce
200g fine egg noodles
2 spring onions, thinly sliced
1 medium red chilli, thinly sliced 


Mix the pork with the crushed garlic and grated ginger. Finely chop the coriander stalks and add those too.

Heat the oil in a medium saucepan or wok and fry the pork mince for 3-4 mins until browned all over. Pour in the stock and simmer for 6 mins. Add the pak choi, soy sauce and fish sauce. Simmer for another 5 mins. Add the noodles, let them cook for 4 mins until tender and then finish the broth with the leaves of the coriander, the spring onions and the sliced chilli.

Taste for seasoning—it might need more soy or fish sauce, or you could serve with those on the table so everyone can add to their own taste.

Recipe: Angela Clutton