Quick Asian Soup

I cannot remember where I found this, but it was amazing - we've had it a few times now, and it rivals the Asian noodle houses in Vancouver which we loved, and miss dearly!

1 tbsp dark soy sauce (I always use tamari in lieu of soy)
1 tsp fish sauce
1 ½ tsp honey
4 tsp lime juice (I used that ‘real lime’ stuff, not fresh)
1 tsp tomato purée (never thought of adding this before, but it added lots of depth to the broth!)
½ tsp sesame oil
1 tsp grated ginger (we love ginger, so used at least double that amount)
1 clove garlic, grated (or in my case, finely chopped)
50g fine rice noodles (I used Catelli Smart spaghettini, and cooked it separately)
1.5 cups boiling stock (used veggie stock, with a splash of Bovril chicken stock)
3 spring onions, finely sliced
3 tbsp chopped fresh cilantro
finely sliced fresh red chili to taste (opt) (used Asian hot sauce, next time used sliced jalapenos - wicked)
75g napa cabbage, finely shredded (I don’t even know how much that is – used lots!)
(I also added a bunch of gailan, oh and a bunch of thinly sliced mushrooms!)

In the bowl you’ll be eating from, place your chopped green onions and cilantro (this is always how I do it anyhow).

In a separate bowl, combine the soy sauce, fish sauce, honey, lime juice, tomato purée, sesame oil, and grated ginger.

Cook noodles, then near the end of cooking process, add your cabbage (and gailan and other greens, (and mushrooms) if using) to quickly blanch. Heat up your stock, along with the garlic to boiling. When you are almost ready to serve, add your soy sauce mixture to the stock and keep it on a steady boil. Drain your pasta (and greens). Plop your pasta into the bowl, add your stock, and sliced chilli (if using). Stir and enjoy immensely!