Looking for something to eat that is easy and comforting? Look no further! Here is the answer for days when you need warming up, feel lazy, or just in a soupy mood. A new favourite meal of mine: Asian noodle soup. It is great to clean out the fridge of leftovers- and who doesn’t like to clear out the fridge a bit. You can make it as simple or as complicated as you wish.
To make random Asian noodle soup:
- Start with making the broth: choose veggie, chicken, or beef. I prefer a low sodium broth so I can flavour it myself without making it too salty. Then add some flavour to enhance the broth. I usually go crazy here and add as much stuff at I can find. Here are some ideas: grated garlic, grated ginger, onion, soy sauce or bragg, sesame oil, mirin, ponzu sauce, fish sauce, miso paste…. The list can go on and on, depending on what you like and what you have in your kitchen. This is the base of your soup so if it is good you can guarantee the soup will be good no matter what else you add.
- Once your broth is nicely heated up, start adding your veggies and use as much as you like to clear our the veggie drawer in your fridge. Here are some ideas: carrots, broccoli, bok choy, cabbage, kale, green onion, mushrooms, celery, lettuce, spinach, green beans, fresh herbs… what ever else you have hiding in the fridge. The more you add, the more beautiful, nutritious, and delicious your soup will be.
- If you like, add some meat and/or seafood.
- Choose your noodle variety: udon noodles, vermicelli noodles, soba noodles, egg noodles, instant ramen noodles. Cook them as directed on their packaging.
- If you like, top with a fried egg. I like them cooked less so the gooey yolk runs into the broth- delicious!
- Top it all off with loads of toasted sesame seeds. I am obsessed with sesame seeds- they add so much flavour. Note: Toasting them is necessary to bring out their delicious taste.
Another particular variety of Asian soup that I love is the Japanese soup nabeyaki udon. It is so hearty and delicious that on cold and rainy winter days I crave a good steaming bowl of nabeyaki udon. I have a favourite Japanese restaurant that does an amazing job of making this soup-but watch out, not all places do a good job on this soup. Anyone who wants to try making it should take a look at this link by a fellow nabeyaki udon lover: http://www.lafujimama.com/2011/12/nabeyaki-udon/