• 1/2 tbsp ground coriander
• 1/2 tbsp smoked paprika
• 1/2 tsp ground cloves
• 1 tsp ground cardamon
• 1 tsp cinnamon
• 4 cups water
• 1 tbsp tamari
• Some chopped ginger (or ground ginger)
• 2-3 crushed and chopped garlic cloves
• 1 onion minced
• A handful of chopped red pepper
• A handful of carrots chopped in matchsticks
• A handful of chopped mushrooms
• Some baby corn
• Some frozen edamame beans
• A handful of green chard
• Some chopped spring onions
• Cilantro for decoration
• Mung bean or rice noodles (Or whatever noodles you like)

1. Heat a medium-sized pot. First, add spices and toast them for 1 minute.
2. Next add water, ginger, garlic, sliced carrots, peppers, and mushrooms. Bring to a boil.
3. Add baby corn & frozen edamame, and continue to simmer the soup for a few more minutes. Then turn the fire off.
4. Next, add mung bean noodles to a spacious bowl and pour boiling water over them. Allow them to rest in the water for around 3 minutes. (or follow the instructions for whatever noodles you have)
5. Cut your juicy marbles filet into a few pieces and sprinkle with salt. Heat a pan, add a tiny bit of oil, and sizzle up your juicy marbles for around 2 minutes on each side, or until it reaches the desired crispiness.
6. Add the noodles to the soup. Garnish with spring onions, cilantro, sesame seeds, a few slabs of sizzled-up juicy marbles, or whatever else you like!