Nigella Lawson’s Noodle Soup

Originally featured in the renowned cookbook Nigella Express, this Nigella Lawson Noodle Soup is the ultimate fast, comforting, and low-calorie meal. It is proof that you do not need hours to build a complex, flavor-packed broth.

Building an Umami-Rich Broth

The secret to this incredibly satisfying soup is the combination of star anise, fresh grated ginger, and dark brown sugar. When simmered with a high-quality vegetable or dashi stock (a classic Japanese soup stock packed with umami), it creates a sweet, savory, and aromatic base. Thick, chewy udon noodles provide a hearty foundation, while a vibrant mix of sugar snap peas, shiitake mushrooms, and baby pak choi offer a perfect, fresh crunch.

Pro-Tips for the Perfect Asian-Inspired Soup

• Don’t Overcook the Veggies: To maintain that bright, fresh snap, only simmer the vegetables for exactly two minutes. You want them to be vibrant and just tender, not mushy!
• The Magic of Dashi: While vegetable stock works wonderfully, hunting down dashi stock or dashi powder at your local Asian market will give this soup a deeply authentic, restaurant-quality flavor profile.
• Make it a Meal: If you want to boost the protein, try dropping in some cubed firm tofu, a soft-boiled egg, or even leftover shredded chicken right before serving.

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Nigella Lawson’s Noodle Soup

Recipe by RecipesVilla

0.0 from 0 votes

Servings

2

servings

Prep time

15

minutes

Cooking time

25

minutes

Calories

205

kcal

Ingredients

• 175 g dried udon noodles

• 750 ml vegetable stock (or 750 ml dashi stock)

• 1 teaspoon soft dark brown sugar

• 1 star anise

• 1 teaspoon grated gingerroot

• 2 tablespoons soy sauce

• 75 g bean sprouts

• 75 g sugar snap peas

• 75 g sliced shiitake mushrooms

• 2 baby pak choi, finely sliced

• 2 tablespoons chopped fresh coriander (cilantro), to serve

Directions

• Prep the Noodles: Cook the dried udon noodles according to the package instructions until perfectly tender. Drain them well and divide them evenly between two large serving bowls.
• Build the Broth Base: In a medium saucepan, combine the vegetable or dashi stock, soft dark brown sugar, star anise, grated gingerroot, and soy sauce. Bring the mixture to a rolling boil.
• Simmer the Vegetables: Once boiling, add the bean sprouts, sugar snap peas, sliced shiitake mushrooms, and finely sliced baby pak choi to the pot. Reduce the heat slightly and simmer for exactly two minutes, or until the vegetables are bright and just tender.
• Assemble and Serve: Carefully pour the hot broth and vegetable mixture directly over the cooked noodles in each bowl. Sprinkle with the chopped fresh coriander and serve immediately.

Notes

• Ingredient Swaps: If you cannot find bean sprouts, home cooks recommend simply substituting them by tossing in a little extra of the sugar snap peas and shiitake mushrooms.
• A Versatile Base: Reviewers note that this delicious broth base is highly adaptable. You can use it as a foundational recipe and throw in whatever vegetables you currently have in your crisper drawer!