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Nick Nairn and Paul Rankin’s Asian Scotch Broth (or how to make Scottish/Asian street food)

“We hope you like this suggestion for fusing a traditional Scottish soup with typical Asian flavours. We do!”

Nick Nairn and Paul Rankin, celebrity chefs

Nick Nairn and Paul Rankin’s Asian Scotch Broth

Use your own Scotch broth recipe – or you might like to try the one below.

Then add to taste:

Chilli black bean sauce

Soy sauce


Fresh coriander.


Scotch Broth

Ingredients (serves 4-6)

Carrots – 250g diced

Turnips – 250g diced

Onions – 2 large diced

Celery – 1 stalk chopped

Leek – 1 chopped

Pearl barley – 125g

Dried peas – 125g

Lamb stock – 2.3 litres

Kale – 85g shredded



Put everything, apart from the kale, in a large pan and bring to the boil.  Reduce to a simmer and cook gently for about 2 hours.

Add the kale and simmer for half an hour more or until the peas, barley and kale are tender. 

Adjust the seasoning.

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