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Asian-Inspired Freekeh Broth

Asian-Inspired Freekeh Broth

“Heat your bowls and serve this steaming wildly. Somehow the hotter the broth, the more refreshing it is, like a warm cloud engulfing your insides. I add the ginger in two parts, first to boil the flavour into the broth, then to add a reviving burst. The broth can be varied almost endlessly; I’ve made versions with prawns, chicken, pork, beef and tofu. Broth is wonderful for younger kids; encourage them to make a mess, slurp and have fun. Just be wary of the spice, serve them before you add the chilli and the ginger at the end.”

By Alex Mackay

  • Serves 4

  • 30 Minutes

  • 2 pans

  • Beginner

Suitable for dairy-free, gluten-free, vegans and vegetarians



  • 1 x 250g pouch of Merchant Gourmet Simply Cooked Freekeh
  • 4 tsp peeled and grated ginger
  • 2 garlic cloves, peeled and thinly sliced
  • 1.2 litres vegetable bouillon (I used marigold)
  • 1 bunch of spring onions, trimmed and thinly (1cm) sliced on an angle
  • 1 bunch of asparagus, trimmed of their wooden bottoms and sliced into 5 on an angle
  • 100g edamame (soya beans) or peas
  • 3 tbsp dark soy sauce
  • The kernels from 1 average sized ear of corn or 1 small tin (200g before draining)
  • 1 mild red chilli, de-seeded & finely chopped
  • 100g baby spinach
  • 4 tbsp thickly sliced coriander
  • 4 lime quarters to serve on the side


Prep Ahead – You can prepare the broth a day ahead, up to the point of adding the green vegetables

1.Get a large saucepan. Add the soy sauce, 2 tsp ginger, the garlic and the bouillon. Bring to the boil. Lower the heat to medium. Simmer for 2 minutes

2.Add the spring onions and asparagus to the pan. Cover the pan. Bring back to the boil. Take off the lid. Boil for 1 minute. Add the edamame, freekeh and corn. Bring back to the boil for 1 minute

3.Add the spinach, coriander chilli, and remaining 2 tsp ginger. Bring back to the boil, simmer just long enough to wilt the spinach

4.Ladle the broth into bowls. Serve with the lime quarters

Cook Extra – Double the broth recipe. Before you add the vegetables, pour half into a container to freeze for another time

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