To make your own chicken stock paste, see Cookidoo® for the recipe.

To make your own Vegetable Stock Paste , find recipe on Cookidoo®.

Instead of liquid stock, use 750 g water and 1½ tsp stock paste or 1½ stock cubes, crumbled. Search Cookidoo® for recipes to make your own stock or stock paste.

Oregano can also be replaced with a mixture of thyme, oregano and marjoram. For dried herbs, use approx. 1 tsp. For fresh herbs, which have a more intense flavor, add sparingly and taste soup before any further additions.

For a dairy-free version, use oil instead of butter, and a non-dairy milk of your choice.

Oregano can also be replaced with a mixture of thyme, oregano and marjoram. For dried herbs, use approx. 1 tsp. For fresh herbs, which have a more intense flavor, add sparingly and taste soup before any further additions.

Please refer to The Basic Cookbook for the Vegetable stock paste recipe.

When choosing noodles, go for quality wholegrain or soba noodles over white, as they’re more likely to contain prebiotics. Another good option is shirataki noodles made from konjac yam. They’re gluten-free and a rich source of prebiotics.

Replace 26 oz water and 4 tsp stock paste with 26 oz vegetable stock.

Chinese people usually drink soups and broths at the end of the meal rather than at the beginning. They believe that drinking soup has many health benefits.

Please refer to Cookidoo® for the Chicken stock paste recipe.

Oregano can also be replaced with a mixture of thyme, oregano and marjoram. For dried herbs, use approx. 1 tsp. For fresh herbs, which have a more intense flavour, add sparingly and taste soup before any further additions.

Recipe developed by Jenny Tschiesche BSc(Hons) Dip(ION) FdSc BANT. For more information see www.jennytschiesche.com.

It is best to use pork shoulder loin with 30% fat and 70% lean meat.

Take care, this recipe contains raw or lightly cooked eggs.