Ramadan Treats is a segment covering personally loved recipes from the public, some of whom chose to remain anonymous. We bring you these recipes as they are made with love, and care, and bound to be a special treat this Ramadan.
"My son always asks for seconds when I make this soup, but that means I cook it without much chili. I add in chopped chili when serving soup for myself and other adults."
Olive oil
6 to 8 spring onions [chopped, with the green stems kept separate from the white onion parts]
1 heaped tablespoon minced ginger
1/2 heaped tablespoon minced garlic
1 cup mushrooms [sliced]
Bok choy [halved]
5 cups broth [you can make the broth with stock cubes and cups of boiling water at a 1:1 ratio]
2 tablespoon soy sauce
1 star anise
chili flakes
roasted sesame seeds
rice noodles
- Heat the olive oil in a pot on medium heat
- Add in the white part of the spring onions, minced garlic and minced ginger. Saute' for about 2 minutes or until the garlic and ginger becomes fragrant
- Pour in the stock and soy sauce and simmer
- Add in star anise
- Cover and let the broth cook and simmer for about 10 minutes
- Take out the star anise and discard. It's flavour will now be in the soup
- Add in the mushrooms and bok choy
- Let it all simmer until the bok choy becomes tender
- Separately cook the noodles
- Serve the noodles and the soup separately if you want to avoid the noodles becoming too soggy, alternatively you can cook the noodles in the broth itself.
- Garnish with sesame seeds and chili flakes
When serving, offer chopped green or red chili to go along with the soup to those who would prefer a spicier treat.
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