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For the master stock

For service

  • Chestnut mushrooms 150 g
  • Carrots 150 g
  • Chinese cabbage 150 g
  • Spring onions 150 g
  • Coriander 12.5 g
  • Red Chillies 12.5 g
  • Tofu 250 g
  1. For the master stock

    • In a large saucepan bring the water to the boil and whisk in the KNORR ProfessionalVegetable Jelly Bouillon.
    • Whisk in the KNORR Blue Dragon TeriyakiMarinade and rice wine then simmer for 10 minutes.
    • Remove from the heat and allow to infuse for 30 minutes.
  2. For service

    • Cook the noodles following the packet instructions then refresh in cold water then divide between the serving bowls.
    • Slice the cabbage leaves in half and add to the bowl.
    • Reheat the master stock bouillon.
    • Slice the spring onion length ways, cut the carrots into strips and slice the mushrooms then add to the broth.
    • Simmer for 2 minutes then add the sliced chilli and chopped coriander.
    • Pour the broth over the noodles and add the diced tofu to serve.