This vegetable noodle soup is super easy to make, it uses whatever you have in your pantry. You can be very creative on the ingredients.
Some nights, after work, I was so tired to make dinners, or I was just lazy :-), I will just make this noodle as a quick dinner, ready in half an hour.
Ingredients and notes
You will need:
- Dry noodle
- Pinch of salt
- Sesame oil
- Egg (1 or 2)
- Leafy vegetable (e.g. Chinese baby green - bok choy)
- Soy sauce or light soy sauce to your taste (optional)
- Chili oil if you like spicy
- Chopped green onion (optional)
- A sheet of seaweed (optional)
- A small handful of cilantro (optional)
Notes and variation
- Noodle: you can use any kind of noodle you have at hands. Egg noodles, dry noodles, thin or wide noodles.
- Seaweed: a sheet of seaweeds either roasted or raw. I used non-washable raw seaweeds. This is optional, but it adds seafood flavor to the soup.
Step-by-step instruction
Bring a pot of water to a boil. Add noodles and cook over medium heat until cooked through but still firm to your liking, ~4 to 5 minutes.
While the noodles are being cooked, prepare the sauce base: take a large bowl, mix a pinch of salt, light soy sauce, chili oil or chili sauce, sesame oil, chopped scallions together.
Once the noodles are one or two minutes away from done, add in the leafy vegetables to blanch. Add seaweeds to boiling water as well. Cook for the remaining minutes, and transfer everything to the source base, pour noodle cooking water to cover noodles. Stir to combine, and top with chopped cilantro. Mix well enjoy!
If you like the poached egg, crack an egg to the water to cook together with the noodles. If you prefer the fried egg, fry an egg in a fry pan while the noodles are being cooked.
Related
Easy Vegetable Noodle Soup
Ingredients
- 100 g Dry noodles
- 1 Egg
- 1 pinch Salt
- 1 tablespoon Light soy source (adjust according to your taste)
- 1 teaspoon Chili oil optional
- 1 tablespoon Sesame oil
- Leafy vegetable
- 2 g Sea weeds optional
- 1 tablespoon Chopped scallions
- 1 tablespoon Chopped cilantro
Instructions
- Bring a pot of water to a boil. Add noodles and cook over medium heat until cooked through but still firm to your liking, ~4 to 5 minutes.
- Prepare the sauce base while the noodles are being cooked: take a large bowl, mix a pinch of salt, light soy sauce, chili oil or chili sauce, sesame oil together.
- Once the noodles are one or two minutes away from done, add in the leafy vegetables to blanch. Add seaweeds to boiling water as well. Cook for the remaining minutes, and transfer everything to the source base, cover with the cooking water. Stir to combine, and top with chopped cilantro and scallions. Mix well enjoy!
- Take a large bowl, put pinch of salt, few drops of soy sauce, chili oil or chili sauce, sesame oil.
- Cook a poached egg or fried egg to enrich the taste and add nutrition
- Enjoy!
Notes
- You can use chicken or beef or vegetable broth instead of water to cook the noodles. Broth will give a richer taste.
- I also added sea weeds (optional) to the noodle soup. If you are planning to do the same, just add them at the same time when you blanch the greens.
- An egg can enrich the taste and add the nutrition
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