Remember to use as many colours and textures as you possibly can.

Serves 4-6

Chicken stock

• 1 whole free-range chicken (parson’s nose cleaned)
• 2 large leeks
• 6 cloves garlic
• 1 stick lemongrass, bruised and sliced
• 2 stalks celery and leaves, roughly chopped
• 3 carrots, peeled and sliced
• 10 cm knob ginger - thickly sliced
• 10 coriander seeds, bruised
• 5 white peppercorns, bruised 
• large handful of Italian parsley

1. Place chicken and aromatics in pressure cooker, cover with cold water.
2. Seal lid and cook on full heat for 30 minutes.
3. Release steam.

Asian beef stock

• 1.5 kg bone-in chuck  or shin, in pieces
• 2 large onions, roughly chopped
• 6 cloves garlic, roughly chopped
• 10 cm knob ginger, peeled and sliced
• about 10 coriander roots
• 4 whole star anise
• 10 coriander seeds
• 10 black peppercorns

1. Place beef and aromatics in a pressure cooker and cover with cold water.
2. Seal the pot and cook on full heat for 30 minutes.
3. Release steam.

Noodles

Be very precise with the alkaline salts!

• 800 g bread flour
• 300 ml water
• 10 ml (7,2 g) sodium carbonate
• 3 ml (0,8 g) potassium carbonate

1. Make a dough and knead till elastic and smooth.
2. Wrap and chill for 30 minutes.
3.  Roll in pasta machine until thin and cut in noodles.
4. Cook.

Broth

• 10 cm fresh ginger, peeled and julienned
• 2 cloves garlic, diced
• sesame oil, for frying
• 750 ml beef stock
• 750 ml chicken stock
• 2 whole chillies
• light soy sauce, to taste
• fish sauce, to taste
• mirin, to taste
• fresh lime juice, to taste
• palm sugar, to taste
• 3 eggs
• Fresh vegetables available to serve with broth: spring onions, Asian cabbage, shitake mushrooms, edamame beans, carrot strips, shredded red cabbage, Tastystem broccoli
• Salt and pepper to taste
• 1 hand full coriander, chopped
• hand ful sesame seed
• Lime cheeks

1. Fry ginger and garlic.
2. Add stock and whole chillies.
3. Cook until fragrant.
4. Add soy, fish sauce, mirin, lime juice, and palm sugar to taste.
5. Prepare the soft-boiled eggs (slightly runny yolk).

To serve

1. Add noodles and veggies to a bowl (steam some of the vegetables on the side to ensure they are tender and full of crisp).
2. Top bowl with broth.
3. Serve with the eggs, fresh coriander, sprinkle of sesame seeds, and lime cheeks on the side.

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