• Coconut oil or sesame oil
  • 1 onion, finely sliced
  • 2 garlic cloves, peeled and finely sliced
  • 1 thumb-sized piece of fresh ginger, peeled and grated
  • 1 heaped teaspoon turmeric powder
  • 500ml Freja Chicken Bone Broth
  • ½ x 400ml tin coconut milk
  • 1 tbsp miso paste
  • 200g tenderstem broccoli, halved lengthways
  • 200g rice noodles
  • 1 lime


  1. Heat oil in a large saucepan over medium heat. Cook onion and garlic, stirring often, until softened and golden.
  2. Add ginger, turmeric, and season well with salt and pepper.
  3. Cook for about 1 minute, until smelling good. Stir often.
  4. Add our chicken bone broth, coconut milk and miso paste. Bring to a simmer; cook until flavours come together and it reduces slightly, about 10 minutes.
  5. A few minutes before it’s ready, add the broccoli.
  6. Meanwhile, cook the noodles according to packet instructions. Drain, and add to your bowls.
  7. Spoon over the broth and broccoli, squeeze with lime, then tuck in.