Chinese Chicken Noodle Soup & Gingered Vegetable Soup

Chinese Chicken Noodle Soup & Gingered Vegetable Soup

Chinese Chicken Noodle Soup


1 tbsp vegetable oil
500g thin strips of chicken
2 cups Chinese cabbage chopped
250g fresh green asparagus
3 tsp Gourmet Garden Ginger
1 tsp Gourmet Garden Garlic
750ml chicken stock
750ml water
1 tbsp soy sauce
150g Chinese egg noodles


Step 1 - Heat oil in a wok or large saucepan and cook the chicken until brown. Add Gourmet Garden Garlic to chicken and cook for another 30 seconds.

Step 2 - Add stock, water, carrots, cabbage, soy sauce and Gourmet Garden Ginger to the pan. Bring to the boil. Reduce heat and simmer until asparagus is tender.

Step 3 - Add the noodles to the pan and simmer for a further 3 minutes and serve. Enjoy

Gingered Vegetable Soup


250 grams peeled pumpkin or firm orange squash
1 large carrot
1 large potato
1 red capsicum (bell pepper)
1 large brown onion
4 cups chicken or vegetable stock
1 tbsp Gourmet Garden Garlic
2 tbsp Gourmet Garden Ginger
1 tbsp Gourmet Garden Chilli (optional)
1 tbsp Gourmet Garden Coriander (optional)
1 tbsp vegetable oil


Serves 4

Step 1 - Cook onion in oil until golden.

Step 2 - Add carrot, potato and pumpkin cut into small chunks (1.5 - 2cm) and chicken or vegetable stock. Cook until vegetables are tender about 20 minutes.

Step 3 - Add red pepper cut into cubes. Retain some thin slivers of red pepper for garnish. Add Gourmet Garden Garlic and Ginger. If you like spicier soup add Gourmet Garden Chilli and Coriander

Step 4 - Return to heat. Serve with garnish of reserved slivers of red pepper and cracked black pepper. Note: Any range of vegetables can be used but carrot, sweet potato and pumpkin all go very well with ginger.

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