Native Australian Herb Broth with Noodles

If you haven’t tried many of these Australian ingredients yet, you might wonder what on earth this final dish tastes like — and you’d be in for a treat. It’s an aromatic delight for the senses!

Preparation time Prep: 5 mins
cook 10 mins
Skill level Easy Peasy

You will need:

  • 500ml water
  • ½ brown onion, quartered
  • 3 cloves garlic, sliced
  • 8 lemon myrtle leaves
  • 5 anise myrtle leaves
  • ½ teaspoon pepper berries
  • 3 bunches warrigal greens
  • 2 packets instant noodles
  • 20ml soy sauce
  • 15ml sesame oil
  • River mint leaves (optional)
  • Sea celery leaves (optional)
  • 2 finger limes
  • Mount pepper, grated
Recipe: Simon Toohey


  • 1Boil water in a saucepan. Turn off and add onion, garlic, lemon myrtle, anise myrtle and pepper berries. Bring to the boil then turn the heat off and leave to steep for 10–15 minutes.
  • 2Remove the leaves from the stock, then simmer before adding instant noodles and warrigal leaves. Simmer for 2–3 minutes or until the noodles are soft.
  • 3Divide into 2 bowls and pour over sesame oil and soy sauce, then top with finger limes and a sprinkle of ground pepper berries before serving.
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