Noodle Soup

A few weeks ago, in the midst of stress about getting my confirmation report ready in time, and thinking I might need to move, I got a wee bit sick.  Just a cold, but I am a total sook about sickness, so I took to moping on the couch and eating comfort food for a couple of days.  Best medicine I know of.  The best comfort food for sickness is, of course, soup.  This soup is also full of all those things which are supposed to be good for helping you get better, like garlic and ginger and chilli.

First up, make the stock:


2 onions, quartered
1 bulb of garlic, smashed
2 red chillies, halved,
2 stalks of lemongrass, smashed
a biggish chunk of ginger, smashed
3 Kaffir lime leaves
Teaspoon of whole black peppercorns

Chuck everything into your largest saucepan, and allow to colour slightly.  Fill 3/4 full with water, bring to the boil, reduce heat, cover, and allow to simmer for at least an hour or two (preferably longer).

Go watch a couple of episodes of something not-too-demanding until you feel up for the next bit.

Noodle Soup

Noodles of your choice
Tofu of your choice (I like silken in this recipe because it fits with the comforting theme)
Mushroom of your choice
Greens of your choice (I used broccoli because that’s what I had, but bok choy, choy sum, or plain old spinach would work just fine)
1 egg per bowl (optional)
Chilli sauce or oil (optional)

Put the noodles in a bowl, cover with boiling water, and soak until soft.  Drain.

Cut the eggplant into bite-size pieces and fry in a little oil until soft.

Lightly steam the greens (I way overdid mine, as you can see from the picture).

Slice the mushrooms finely.

Cube the tofu.

Poach the egg.

To serve, put the noodles in the bowl, add the tofu and veggies, and pour hot stock over the top.  Top with the poached egg and chilli sauce if desired.  Cover with a plate and let sit for a few minutes to warm everything through, then nom and feel much, much better!


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