Soba and vermicelli noodle soups

These noodle soups make healthy, fast dinners.

These noodle soups make healthy, fast dinners. I’ve used chicken in the vermicelli noodle soup, but this can be left out or replaced with firm tofu to make a vegetarian version.

Soba noodle soup with salmon, ginger & lemongrass

1 litre fish or vegetable stock

1 stalk lemongrass, finely sliced

1 teaspoon grated fresh ginger

2 teaspoons fish sauce

250g soba noodles

2 x 200g salmon fillets

2 handfuls snow peas

Light soy sauce

2 tablespoons coriander leaves, to serve

1 lime, quartered, to serve

Bring stock, lemongrass, ginger and fish sauce to the boil in a saucepan; simmer for 5 minutes. Add noodles; cook, following packet instructions. Remove noodles with tongs and divide between 2 deep bowls. Add salmon fillets and snow peas to broth; cook for 2-3 minutes. Remove salmon and snow peas to serving bowls; ladle over broth. Add a dash of soy sauce to each. Garnish with coriander and lime wedges. Serves 2

And to drink … A gently fragrant white: the 2016 Vinoque Pinot Blanc ($22) from the Yarra Valley

Vermicelli noodle soup

1 litre chicken or vegetable stock

1 boneless, skinless chicken breast fillet

1 teaspoon grated fresh ginger

1 garlic clove, finely chopped

50g vermicelli noodles

Handful shiitake mushrooms

6 stems broccolini

2 spring onion, shredded

2 teaspoons soy sauce, plus extra for serving

Coriander and mint leaves

Fresh chilli, thinly sliced, to serve (optional)

Bring stock, chicken, ginger and garlic to the boil in a saucepan. Cover and simmer for 10 minutes. Remove chicken; shred into bite-size pieces. Return chicken to stock with noodles, mushrooms, broccolini, half the spring onion and the soy sauce. Simmer for 3-4 mins until noodles are tender. Ladle into two bowls and scatter over remaining spring onion, herbs and chilli (if using). Serve with extra soy sauce. Serves 2

And to drink … A spicy perfumed white: the 2016 Chaffey Bros Dufte Punkt ($25) riesling blend

Drink matches: Max Allen

For a full archive of David Herbert’s recipes, go to theaustralian.com.au/life/food-wine/recipes