Asian Noodle Soup Recipe
Spring who? It seems like Summer is knocking on my door!
While some of you are thinking.. it’s not even spring yet, forget summer. A large part of the globe is already experiencing the onset of Summer. So whether you are surrounded with snow or are counting days to the next winter – this dish will help you out.
Not sure about you, but I lose my appetite in summers. I’m always looking for easy to cook, light on your stomach meals. This soup is a life saver! Brothy.. light…tangy..with a subtle hint of ginger and garlic. Goodness of veggies and the noodles making it a complete meal. The heat can be adjusted to suit your mood!
This is how I make it!
1 tbsp Oil
4 cloves Garlic, Minced
2 tsp Ginger, Minced/ Grated
1/2 cup Carrots, chopped/ julienne
1/2 cup Green Beans, chopped
1/2 cup Celery, chopped
3/4 cup Corn Kernels
6 scallions heads or 1/4 cup Spring Onion
3.5 cups Vegetable Broth/ Water
2.5 cups Water
1 tbs Rice Vinegar
1 tbs Low Sodium Soy Sauce
3/4 tsp Salt or to taste
Pepper to taste
Red Chili Sauce/Sriracha (optional)
100 gms/ 4 oz Cooked, shredded chicken (optional)
150 gms / 5.5 oz Noodles
2 tsp Sesame Oil/ Oil/ Oil Spray
2 tsp Low Sodium Soy Sauce
– Spring Onion Greens, chopped
– Bean Sprouts
– Chili Oil
– Chopped Cilantro
– A dash of lemon juice
1. Heat 1 tbsp oil in a stockpot/ saucepan on medium heat. Once the oil is hot, add minced garlic, ginger along with the scallion heads/ chopped spring onions. Cook until the raw smell of ginger – garlic disappears.
2. Now add the water, broth and bring the mixture to a rolling boil. Reduce the heat and add the chopped veggies. Simmer for a few minutes or until the veggies soften a bit.
3. If adding chicken, add now. Season with salt, pepper, rice vinegar, chili sauce(if using) and 1 tbs soy sauce. Do not overcook, the veggies should retain a slight crunch.
4. In the meanwhile, cook noodles as per the package instructions in salted water. Once done, drain the noodles and drizzle 2 tsp soy sauce. Mix well to coat. Now toss the coated noodles in 2 tsp sesame oil and set aside.
5. To serve, divide the cooked noodles in the serving dish and ladle the soup over the noodles. Garnish with spring onion greens and toppings of your choice. Serve immediately.
Oh! I forgot to tell you…I’m not fond of cold soups 😛
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