Asian Broth with Kelp Noodles

This evening the challenge was to prepare an Asian broth.  We experimented with the best blend of flavours, which included garlic, ginger, lemon grass and sesame oil.  We garnished the soup with coriander, spring onions and some seasoned, slivered almonds for crunch.
To give this meal a healthy twist we used kelp noodles, best eaten with a hot broth.

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