INGREDIENTS 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) METHOD 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!
