Step 1

Combine stock ingredients in a large pot and bring to boil.

Step 2

Meanwhile, mix the Stock Sauce ingredients together in a small bowl and cut all the vegetables into bite size pieces.

Step 3

Add the Stock Sauce and mix well to dissolve into the soup. Adjust seasoning as required.

Step 4

When the stock comes to a boil, place rice stick noodles in the stock, then 1 minute later add the carrots and broccoli, then 1 minute later remove from heat and add the bok choy stems.

Step 5

Divide the noodles and vegetables between bowls, top with the bok choy leaves and bean sprouts.

Step 6

Ladle soup into bowls over the vegetables and noodles, and garnish with spring onions.

Step 7

Optional: finish with chilli oil and more chilli paste - if you can handle the heat!