This restorative noodle soup might be quick to make, but a few clever cook’s tricks – such as deeply caramelising the eschalot – ensures it has high-voltage flavour. Light, herby and vegetal, this broth is a veritable detox in a bowl and confidently proves that veganism is anything but boring. Feel free to add fresh or dried chilli, if you like it hot.
Peel and grate ginger. Pick Thai basil leaves from their stems, finely slice stems and keep separate. Set aside.
Halve eschalot. Heat a large saucepan over medium-high heat. Season eschalot with salt and place, cut-side down, in pan. Cook, without turning, for 7 minutes or until heavily caramelised. Keep eschalot in the pan. While eschalot is caramelising, continue with step 3.
Slice shiitake mushrooms and cut bok choy into quarters. Peel carrot and slice into rounds.
Add shiitake mushroom to saucepan and cook for 5 minutes or until caramelised slightly. Add ginger and carrot and cook, stirring, for 30 seconds or until fragrant.
Add 750ml (3 cups) water, vegetable stock cube, Thai basil stems and Chinese High-Five Blend, bring to a simmer and cook for 10 minutes. Place noodles in a heatproof bowl and cover with boiling water. Set aside to soften until ready to serve.
Add bok choy to broth and cook until just wilted. Discard eschalot. Cut lime into wedges. Finely slice spring onion and mix with Thai basil leaves. Drain noodles and divide between bowls. Spoon over broth and vegetables and top with Thai basil mixture and lime wedges.