Asian style soup

A filling Asian style soup, ready in an instant. Low in calories, high in flavour.
15 minutes – Serves 4


  • 350 g green asparagus
  • 200 g mushrooms for pasta
  • 2 tbsp stir-fry oil
  • 1½ l vegetable stock
  • 300 g mix & stir noodles (bag 150 g, Amoy)
  • 50 ml soy sauce
  • 3 tbsp lime juice
  • 50 g unsalted cashew nuts


Slice the green asparagus into 3 cm chunks. Slice the mushrooms. Heat the oil in a wok. Stir-fry the asparagus for 4 mins. Add the mushrooms and stir-fry for a further 2 mins. Pour the stock into the wok and bring to the boil. Add the noodles and heat through for 3 mins. Season the soup with pepper, soy sauce and lime juice. Pour the soup into bowls and garnish with the cashew nuts.

Variation tip:
Replace the nuts with strips of omelette.

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