• 1 tablespoon olive oil
  • 1/2 bunch spring onions
  • 2 cloves garlic minced
  • 2 tablespoons minced fresh ginger
  • 2 cups low-salt vegetable broth
  • 2 cups water
  • 1 head pak choy
  • 1/2 head of broccoli
  • 4 ounces ramen noodles (the Hakubuku brand are a good choice and can be found in Woolworths as well as Go Vita)
  • Salt if desired
  • Sesame Seeds for topping
  • Red Chilli Flakes for topping
  1. In a stock pot, heat olive oil over medium-low heat. Trim the ends off the spring onions and chop up the light green stem. Save the dark green tops for topping. Next, add the spring onions to the pot with the garlic and ginger. Cook, stirring occasionally for 2 to 3 minutes until the garlic and ginger is fragrant.
  2. Pour in the vegetable broth and water. Bring to a boil, reduce to a simmer, and cook for 5 minutes.
  3. While broth is simmering, cut the end off the head of pak choy. Cut off the stems and then cut the stems into thin strips. Roll the leaves together and also cut into strips.
  4. Slice broccoli into strips.
  5. Add the stems and the broccoli to the broth and cook for 5 minutes or until starting to be tender. Follow with the pak choy leaves and cook for another 5 minutes more. Finally, stir in the ramen and simmer soup until the noodles, broccoli and pak choy are tender, 4 to 6 minutes. Taste and add salt as needed.
  6. Divide soup into two bowls. Then top with chopped spring onion greens, sesame seeds, and red chilli flakes.