One of us had man flu tonight. So, I decided a spicy, warming noodle soup would be both restorative and cleansing. This is a recipe I turn to often, as its so quick and easy to put together.
The broth is simply vegetable stock infused with garlic, ginger, chilli and a splash of soy. To that you can add whatever you have – coriander is pretty crucial, but mint would also make a fresh addition. We had sliced spring onions and beansprouts thrown in at the last minute for extra crunch. Sliced mushrooms, carrots cut into matchsticks, shredded greens, diced courgettes, baby sweetcorn and green beans all work well as would some shredded chicken or prawns to make it a little more decadent.
Ingredients
What follows is the recipe for the soup we had today, as I mention above, this is really just a starting point and you can experiment with whatever you have.
600ml vegetable stock
2 cloves garlic, chopped
thumb-sized piece ginger, peeled and grated
1 red chilli, finely chopped
bunch coriander
1 noodle nest (approx. 100g)
handful beansprouts
1 tsp sesame oil
2 tsp soy sauce
- Pour the vegetable stock into a saucepan and bring to the boil. Throw in the garlic, ginger and chilli.
- Finely chop the coriander roots and add to the pan. Roughly chop the coriander leaves and set aside for later.
- When the stock begins to boil, push the noodle nest into the pan, making sure it is covered with the water.
- After a minute or so, loosen the noodles with a fork. (This is where you would add in any vegetables, make sure they are covered by the broth, you may need to add a little extra water.)
- Once the noodles are cooked, remove the pan from the heat and stir in the beansprouts, coriander, soy sauce and sesame oil.
- Add more soy sauce, sesame oil and chopped chilli, to taste.
Tags: cabbage, carrots, mushroom, noodles
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