Asian Noodle Soup
One of the all time easiest recipes to cook after a long day and once you have got your cupboard stocked with the right Asian bits, the shopping for this dinner will be nothing more than some fresh herbs and perhaps a few chillis.
500mls chicken or vegetable stock
1 tsp dried chilli flakes
2 sliced cloves garlic
1 tbsp sweet chilli sauce
1 tbsp soy sauce
1 tbsp oyster sauce
200g dried soba noodles or instant noodles
2 heads puk Choy
1/2 bunch coriander
3 spring onions, sliced
6 chestnut mushrooms
1 sliced red chilli
The key to a good soup is a god stock so the fist job is making the broth big and bold in flavour. Pour the stock into a sauce pan and place on the heat. Add sliced garlic, dried chilli flakes, sweet chilli sauce, soy sauce, oyster sauce and sesame seed oil. Allow the broth to come to the boil and give it a taste to check for the spicy/salty balance.
Add in the noodles at the same time as the mushrooms and cook for 4-5 minutes. Finally cut the puk choy into ¼’s from root to tip and fold into the soup.
Serve into deep soup bowls and sprinkle with the sliced chilli, chopped coriander and spring onions. Serve a wedge of lime on the side.