Quick, Comforting, Friday-night-in, Chinese inspired soup
Sure, I’ll come clean: It’s Friday night, I’m super tired, and all I want to do is eat something that tastes kind of like Pho in my bed and then fall asleep immediately after.
So that’s what’s going to happen.
This soup is a little all over the place, but it’s really yummy. I highly recommend going to Marks & Spencer and getting a pre-cut bag of noodle soup veggie mix (ginger, coriander, chile, grated carrots, snap peas, and spring onion). You can of course buy all of these ingredients separately but… It’s Friday night and you’re tired and that’s not what you have in mind.
Second is to say this soup would be pretty easily adapted, if you want to add chicken or shrimp for example, don’t let me stop you.
- 1 package of chinese egg noodles (or soba, or rice noodles, or vermicelli)
- 1 liter high quality chicken broth (or vegetable)
- 2 Star anise
- A sprinkle of powdered ginger
- Carrots, grated
- Spring onions, chopped finely
- Sugar snap peas
- Ginger, grated
- Chiles (just a few slices, or to taste, as you wish)
- To serve, a splash of soy sauce, toasted sesame oil, nori sprinkle or sriracha (pick your poison, or combine!)
- Get your broth on the stove, with the star anise, chile, and ginger in there and bring it to a light simmer.
- Add in the vegetables that take longer to cook (snap peas and carrots) and let simmer for a few minutes.
- Add in the noodles and the spring onions.
- Pull off the heat after one minute (if you are using egg noodles they cook in 2 minutes total, be sure that if you change the type of noodles you adapt the cooking time.)
- Season to taste using the fresh coriander, salt, a splash of soy sauce, toasted sesame oil, nori sprinkle or sriracha.