Noodle Soup for Needy People
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Cooking Time:
2 min
Prep Time:
10 min
Total Time:
12 min
Servings:
2 for supper
I have to say, to be prescriptive about a noodle soup seems to be against the ethos of what you're actually cooking. When I need a noodle soup, believe me I am in no mood to start weighing and measuring. I heat some broth, of some description or other, and throw in a variety of vegetables that are skulking about in the fridge and the most soothing noodles I can find. You can add other things, some chicken strips or, at the end, some fine rags of raw tuna or salmon, but I generally want the vegetably broth and noodles by themselves. The protein element, while so desirable in so many ways I'm sure, is not what I'm after here. But anyway, I throw down a blueprint here. Don't get caught up in it, but follow it if it feels helpful.
Ingredient
16 ounces udon noodles (dried, from a packet)
23 cups chicken or vegetable or dashi broth
31 teaspoon brown sugar
41 star anise
51 teaspoon minced ginger
62 tablespoons soy sauce
73/4 cup bean sprouts
83/4 cup sugar snaps
93/4 cup sliced shiitake mushrooms
102 heads baby bok choy, finely sliced
112 tablespoons freshly chopped cilantro leaves
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Nutritional components
- Serving Size1 of 2 servings
- Calories385
- Total Fat2g
- Saturated Fat0g
- Carbohydrates76g
- Dietary Fiber6g
- Sugar9g
- Protein16g
- Cholesterol0mg
- Sodium952mg
Cooking process
Step 1Cook the noodles according to packet instructions and while the water is boiling fill a nearby saucepan with stock, brown sugar, star anise, ginger and soy sauce. (When the noodles are done, just drain them and put half in each bowl.)
Step 2When the flavored stock comes to a boil, add the vegetables. They should be cooked before 2 minutes are up.
Step 3Pour half into each bowl, over the cooked and drained noodles and sprinkle with cilantro.
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