Monday, 14 April 2008

Noodle Soup

This is one of those spicy, warming, comforting soups you can get in noodle bars that inevitably get slurped all over your front. It is actually an incredibly fast and easy recipe and you end up with a wonderfully tasty soup. I make this a variation on salad, you can pack it full of vegetables and the delicious broth not only makes everything taste good, it fills you up too. You can have it with or without noodles, I find its easier to cook the noodles separately and then ladle the soup over otherwise everything gets all tangled up.


Serves 2
500g Selection of vegetables cut into equal sized pieces (e.g. mushroom slices, carrot and courgette batons, pak choy, finely sliced)
4 garlic cloves, finely chopped
3 chillis, finely chopped
1tbsp grated ginger
1tbsp miso paste
600ml vegetable stock
200g cooked noodles
Coriander to serve

Fry the vegetables for a minute or two in a little oil. Meanwhile dissolve the miso paste in the stock and pour over the vegetables. Bring to the boil, turn down to a simmer and add the garlic, ginger and chilli, simmer for a few mins until the flavours have infused. Allow to cool a little and pour over the waiting noodles, sprinkle with coriander. Simple as that!

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