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09 June, 2013

Suki Noodles in Soup

This delicious soup noodle is easy and quick to prepare. The addition of Thai or Chinese Suki Sauce is optional, but gives the soup a nice flavour and a spicy kick. This is a vegetarian version I am posting for my friend Kerry, but you can add any cooked meat or seafood of your choice and use fish or chicken stock instead.

The noodles used are bean-thread vermicelli or cellophane noodles, and they soak up about 10 times their weight in liquid, so they make for a really substantial soup.

Serves 2


  • 500ml clear vegetable stock
  • About 2 slack handfuls of your choice of chopped or shreaded vegetables. Cabbage, carrots, beansprouts, mushrooms and green beans are excellent.
  • 1 garlic clove, finely sliced (optional)
  • About 2 slack handfuls of bean thread vermicelli
  • 1/2 tsp of good quality rock salt
  • Dash of light soy or mushroom soy sauce
  • Dash of hemp oil (optional)
  • Dash of sesame oil (optional)


  • Chinese or Thai suki sauce (optional)
  • 2 spring onions (scallions), finely chopped
  • A sprinkle of raw beansprouts (optional)
  • 1 tbsp of hulled hemp seeds (optional)
  • 2 tbsp of sprouted beans and seed mix (optional)


In a large saucepan, bring the vegetable stock to a gentle simmer, then add the remaining ingredients. Return the soup to a simmer and continue simmering for a further 3 minutes, or until the noodles taste ready.

Add your choice of garnish and serve immediately.


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