from one generation to the next
I first posted this soup recipe 2 years ago, when my blog was in it’s infancy. It’s so simple and good that I thought it was worth sharing again, especially as cold and flu season is now in full swing. It’s my adaptation of all the wonderful clear noodle soups I have eaten in Asian cafes across Melbourne, a bit like Vietnamese Pho, a bit like Japanese Ramen it’s a nutritious, balanced and satisfying dinner in a dish. These amounts are what I make for 2 large dinner sized bowls of soup. The vegetables are infinitely flexible as are the varieties of noodles you choose, and you can the quantities to suit your appetite. The veg should be chopped Asian style so they can be eaten with chop sticks. This soup always leaves me feeling warm and well nourished, a big foodie hug!
90g dried rice noodles, either vermicelli or rice stick
90g dried 100% buckwheat soba noodles
4 spring onions, green tops only, cut into 5cm lengths
1 cloves garlic, grated 2cm piece ginger, grated
4 swiss brown mushrooms, sliced
½ large carrot, sliced diagonally ½ bunch broccolini, head and stems
1 stick celery, destrung, sliced on the diagonal
1 bunch chinese broccoli (gai lan) and/or bok choy, washed and chopped
1 chicken breast, finely shredded and/or 250g tofu cubed
1.5 litres homemade well flavoured chicken stock
2 tablespoons tamari
1 teaspoon sesame oil
Divide half of all the vegetables, half the noodles and half the chicken and/or tofu into two medium sized saucepans with lids.
Just before you are ready to cook, pour in the stock.
Cover the pots, place on a high heat and bring to the boil.
Reduce the heat and simmer until the noodles and veg are just done, 3-4 minutes.
Season with tamari and sesame oil.