Easy Vegetable Noodle Soup
This is an easy dinner recipe. But also healthy and delicious.
Servings 2
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