Serves 2


1/2 tbsp ground coriander

1/2 tbsp smoked paprika

1/2 tsp ground cloves

1 tsp ground cardamon

1 tsp cinnamon

4 cups water

1 tbsp tamari

Some chopped ginger (or ground ginger)

2-3 crushed and chopped garlic cloves

1 onion minced

A handful of chopped red pepper

A handful of carrots chopped in matchsticks

A handful of chopped mushrooms

Some baby corn

Some frozen edamame beans

A handful of green chard

Some chopped spring onions

Cilantro for decoration

Mung bean or rice noodles (Or whatever noodles you like)


1. Heat a medium-sized pot. First, add spices and toast them for 1 minute.

2. Next add water, ginger, garlic, sliced carrots, peppers, and mushrooms. Bring to a boil.

3. Add baby corn & frozen edamame, and continue to simmer the soup for a few more minutes. Then turn the fire off.

4. Next, add mung bean noodles to a spacious bowl and pour boiling water over them. Allow them to rest in the water for around 3 minutes. (or follow the instructions for whatever noodles you have)

5. Cut your juicy marbles filet into a few pieces and sprinkle with salt. Heat a pan, add a tiny bit of oil, and sizzle up your juicy marbles for around 2 minutes on each side, or until it reaches the desired crispiness.

6. Add the noodles to the soup. Garnish with spring onions, cilantro, sesame seeds, a few slabs of sizzled-up juicy marbles, or whatever else you like!

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