asian noodle soup

asian noodle soup

Do you ever feel like you’re juggling too many balls at once? I know I do at times…and it can leave me feeling just a bit ragged around the edges.

When life is like this, I get a craving for something replenishing and light, yet still satisfying. This is my pick-me-up dish, a simple to prepare one pot wonder (which is a must, for times like these!) with fresh, delicious flavours and loads of veggie goodness to give me a boost.

The broth of the soup was originally inspired by a Jamie Oliver dish, in which he uses it as a base for salmon. This is my veggie version.

You can vary the veggies, depending on what you have available, but keep in mind that things need to be cut to similar sizes, so that everything cooks evenly.

Oh, and if you think your kids will turn their noses up at it, serve it with only chopsticks and a china soup spoon…the challenge will have them forgetting that they are eating a whole bowlful of veggies!

Asian Noodle Soup
Serves 4-6

2 tablespoons olive oil
4 spring onions, finely sliced
1-2 red chillies (optional), seeds removed and finely sliced
2 cloves garlic, finely chopped
2 inch piece ginger, peeled and grated
2 teaspoons Chinese five-spice
2 tablespoons cornflour
8 cups hot vegetable stock (low-salt)
200g dried fine egg noodles
2 cups bean sprouts
2 cups sugar snap peas, tops and strings removed
1 small capsicum, seeds and pith removed, and cut into 5 cm matchsticks
1 cup stringless beans, trimmed and cut into 5cm lengths
1 head broccoli, cut into small florets, and stalks peeled and cut into the same size as the beans
Light soy sauce, to taste

Heat a large pot on a medium heat and add the olive oil.

Toss in the spring onions, chillies if using, garlic and ginger and saute until softened and fragrant.

Sprinkle over the five-spice and the cornflour and stir through the spring onion mixture.

Gradually add the stock, stirring first to form a paste at the bottom of the pot, adding more liquid slowly and stirring to thin it, until you have added all the stock. (Adding the stock all at once here will make a lumpy broth!).

Taste the broth, and add soy sauce to bring it up to a level of saltiness that tastes good to you.

Bring to the boil, stirring occasionally to make sure it doesn’t catch on the bottom of the pan.

When the broth has come to a rolling boil, add the egg noodles. (Make sure you check the manufacturer’s instructions for cooking times).

When the noodles are 2 minutes away from being ready, add all your veggies at once. This will bring the temperature down, but bring it back up to the boil and simmer until the noodles are done. Your greens should still be a bright green!

Serve immediately, as the broth will continue to absorb into the noodles as it stands.

10 thoughts on “asian noodle soup

  1. Na

    Yum, looks delicious, will definately give this a try. Ben loves any excuse to get the chop sticks out and I wil love an excuse to buy some china soup spoons next time I’m at the market!

    Like

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