Monday, 18 May 2009

Spicy Noodle Soup

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, I got the idea when tsting recipes for a book.

Simply heat up some stock (about 600ml for 2) and by stock I mean bouillon powder dissolved in water until just boiling, then switch off. Meanwhile, chop lots of garlic, ginger and chilli finely and throw it into the stock, leaving it to infuse whilst you get on with the rest. If you have coriander, try chopping the stalks as finely as possible and adding to the broth now, I also add a drizzle of sesame oil. This create a delicious broth full of flavour, the perfect base for most things. Try it with or without noodles, I like to cook the noodles in the broth itself, although it's often a tight squeeze, as the take on the flavour and the starch thickens the soup slightly.

Next onto the vegetables. Use whatever you have, sliced mushrooms, carrots cut into matchsticks, shredded greens, diced courgettes, baby sweetcorn, green beans. Bring the stock back to the boil and add a couple of noodle nests, poke them around in the broth until softened and throw in the veggies. Stir as best you can, cover and leave to steam for 5 or so mins until the noodles are soft and the vegetables cooked. Finish with a drop of soy, stir well, scatter over coriander if you have it and eat. The noodles and vegetables take on the flavours of the spicy aromatic broth and you're left with a comforting, healthy dinner in next to no time.

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