Easy Asian Soup – Sinead Style

I often like to experiment a little in the kitchen and I’d like to think that this soup/broth base is a bit of a signature dish for me. I definitely think it gets better the more I make it and I love trying new combinations or slight variations.

I’ve made it with chicken, beef, tofu, noodles or no noodles and added either fresh carrot and bean sprouts pho-style or cooked mushrooms and bok choy in the broth. You can honestly do whatever tickles your fancy! Just recently I tried it with fish for the first time and I think it’s safe to say this is my favourite combination yet. I’ll definitely be making it again in the coming months as the weather gets cooler!

These measurements are roughly for 1 serve but it’s pretty easy to add extra to stretch this out to serve a few people.

Easy Asian Soup - Sinead StyleIngredients:

  • 500ml Chicken Stock (home-made or organic is best but I only had powdered salt-reduced stock on hand and it tasted just fine)
  • 250ml water
  • 1 tsp coconut oil
  • 1-2 garlic cloves – finely diced
  • 1 tablespoon salt-reduced soy sauce or tamari
  • 1 tablespoon fish sauce
  • 1/3 head of broccoli – cut into bite sized florets
  • 1 small bunch bok choy – end chopped off and leaves halved
  • Half a large carrot – sliced in 0.5 cm thick slices
  • 2 mushrooms – sliced
  • 1/2 a large barramundi fillet
  • Half a small red chilli – de-seeded and finely diced (or to taste)
  • Small handful coriander – torn slightly


In a medium saucepan heat the coconut oil and fry the garlic for a couple of minutes. Add the chicken stock and water and bring to the boil.

Once boiling add the soy sauce and fish sauce and reduce heat to simmer.

Arrange the fish in a steaming basket on some baking paper and place over the broth.

Once fish is almost cooked through (pull apart slightly with a knife to check this – should be just slightly pink in the middle) add the broccoli and carrot to the broth, stir and place the steam basket back over the top. Let simmer for approximately 5 mins.

Next add the bok choy and mushroom to the broth, stir and place the steam basket back over the top. Let simmer for 2 mins.

Turn off the heat and remove the steam basket from the saucepan. Pour the broth and vegetables into a large bowl and the arrange the fish on top. It will break apart a bit but that doesn’t matter.

Garnish with the coriander and chilli and enjoy!

Sinead xx


Sinead’s Cheesy Bacon, Mushroom, Basil and Baby Spinach Brekkie

One Saturday morning I woke up and thought to myself that I really wanted bacon. I lay in bed for a while contemplating how difficult it would be to get up and cook the said bacon until at last the grumblings of my stomach persuaded me out of my king-sized cloud-like bed and to the kitchen. On getting to the kitchen I realised that alas! I didn’t have eggs! I don’t know if it’s just me but it always feels strange to me if I eat bacon without eggs. Like eating mashed potato without gravy.

Me contemplating my love of bacon . . .

Hmmm I think I feel like bacon . . .

I definitely didn’t want to just have bacon on bread (bleurgh how boring) and I happened to have some leftover basil, mushrooms and baby spinach. The end result from my fridge scavenging hunt was the following recipe, which is now one of my ultimate favourite breakfasts! It feels so naughty and decadent when you’re eating it but it’s actually full of good fats and fresh wholesome ingredients so you’re left with quite a nourishing breakfast.

Just so you know, if you do add a poached egg/s on top of this it is equally as good with added protein to boot.


  • Large piece of toasted sourdough bread
  • 1cm wide slice of butter approx.
  • Few rashers of bacon
  • 3-4 mushrooms
  • Handful of basil leaves
  • Large handful of baby spinach
  • Freshly grated parmesan cheese (to taste)
  • Poached eggs (optional)


Slice the bacon and mushrooms into bite sized pieces. Cook the bacon in a non-stick frying pan until starting to brown and a little crispy on the edges. Add the mushrooms and butter to the pan and stir. Once mushrooms almost cooked add the basil and stir for a couple of minutes. Put the bread in the toaster. Add the baby spinach to the pan and stir until wilted. Remove from heat.

Pour the mixture onto the toast and grate the parmesan cheese over the top. Enjoy!

Sinead xx