Asian Style Noodle Soup

By MrsLuptonJones

A hearty, healthy and warming soup perfect for Autumn evenings

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Pan Fried Salmon with Asparagus

Chicken & thyme risotto

Ingredients

500g chicken stock
150g straight to wok medium noodles
150g silken tofu
4 bok choy leaves and stalks
3 medium shiitake mushrooms
3 baby corn
1 red chilli
1 piece of ginger, about the size of your thumb
1 clove garlic

Details

servings 2
Level of difficulty Easy
Preparation time 10mins
Cooking time 30mins
Cost Budget Friendly

Preparation

Step 1

Slice the ginger into quite chunky slices, dice the garlic and slice down the middle of the lemongrass. Give the lemongrass and ginger a good bash with the back of a knife so that some of the oils and juices can escape. I de-seeded a red chilli and sliced in half - if you want a bit more spice just leave the seeds in.

Step 2

Add the lemongrass, ginger, garlic and chilli to the stock and let it simmer for up to an hour - the more flavoured you want the stock, the longer you can leave it.

Step 3

While the stock is bubbling away, slice the veggies. There are so many veggies that go well with this soup but I like to use some form of cabbage (bok choy in this instance), shiitake mushrooms and baby corn. I tend to slice the stalks off the cabbage as they take a little longer to cook.

Step 4

I like to use silken tofu sliced into cubes but why not try prawns or chicken?

Step 5

Once the broth is infused, remove the ginger, chilli and lemongrass and allow the tofu to soak to absorb the beautiful flavours. It's entirely personal preference whether you want to finely dice the ginger and chilli and then put them back in the soup - I did on this occasion and LOVE garlic so left all of the chunks in. The flavour mellows out after simmering for a while so it's not too stinky!

Step 6

Bring the broth up to a boil and drop in the noodles. I had some "straight to wok" noodles in the cupboard so they didn't need much cooking but I would advise that any dried noodles be cooked separately first and then added to the soup. Add the vegetables in the order of how long they take to cook - for me it was the baby corn, cabbage stalks, mushrooms and finally the cabbage greens