This flavourful tea based broth steeps in a French coffee press with spices.  It serves as a perfect base for a vegetable version of Vietnamese pho, a comforting noodle soup.


  • 200g shirataki noodles*

  • 2 tsp McCormick Chinese 5 Spice Blend

  • 1 tsp McCormick Garlic Minced

  • 1 tsp McCormick Onion powder

  • pinch McCormick Chilli Flakes Crushed

  • 2 Tbsp  loose Lapsang Souchong Tea

  • 3 Tbsp  Hoisin sauce

  • 1 litre ( 1000ml) boiling water

  • Garnishes

  • 2 spring onions, thinly sliced

  • 50g red pepper, thinly sliced

  • 50g carrots, finely sliced

  • 50g shiitake or wild mushrooms, thinly sliced

  • lime wedges to serve


  • 1.

    Rinse noodles with hot water in a colander then divide amongst 4 soup bowls.

  • 2.

    Combine rest of the ingredients, excluding garnishes in a large French coffee press.  Let stand for 3 minutes then, using the French press plunger, strain the stock. 

  • 3.

    Pour the liquid evenly into the bowls and arrange garnishes on top.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 9kj
  • Fat Total 0g
  • Saturated Fat 0g
  • Protein 0g
  • Carbohydrate 1g
  • Sugar 0g
  • Sodium 17mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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*Cooks Tip:  Shirataki noodles can be found in Asian markets, health food stores, or in refrigerator case in the product aisle of some supermarkets.  If unavailable, substitute with 100g egg noodles, cooked according to pack directions. 

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