This hot noodle soup is more like clean-the-fridge soup. Besides being a super convenient soup to make, it is a meal in a bowl with noodles, veggies and the works.
Add vegetables you like with noodles & some condiments, and lo! Your soup is ready to be chowed down.
This one-pot wonder is a perfect winter warmer and for lazy weeknight dinners.
Carrot – 1
French beans – 12-15
Celery (optional) – 2 stalks
Spinach – 1 small handful
Capsicum – 1/2
Spring onion/green onion/scallions – 1 stalk
Onion – ½
Cabbage – ¼ of a head
Garlic – 5 cloves
Ginger – ½ inch piece, peeled
Chilli – 1
Noodles – As much or as little as you like
Stock/water – 4 cups
Oil – ½ tblspn.
Soy sauce – 1 tblpsn.
Chilli sauce (red/green) – 1 tblspn
Vinegar – 1 tblspn.
Salt and pepper – As required
If you have mad knife skills or a knife ninja, chop the vegetables finely or at an angle. If you are like me, with average knife skills, use a chopper.
While chopping the spring onions, reserve some of the green bits for garnish.
Heat oil in a pot.
Add chopped ginger and garlic to the hot oil, sauté until fragrant.
Follow it up by adding the onions and the white part of the spring onion. Give it a good mix.
Once the onion turns soft, add chopped carrots and beans. These vegetables take the longest time to cook.
Keep sautéing them for about 3 minutes.
Toss in chopped cabbage, capsicum and celery.
Cook for another 3-5 minutes.
Add the items under condiments Mix it all well.
Add more of the condiments, if required.
Finally add the noodles and spinach; follow it up by pouring the stock.
Bring the soup to a boil, and cook until the noodles are soft.
Serve hot immediately.
- I used veggies that I had to use up in my fridge. You could add vegetables like mushrooms, bok choy, coloured capsicum, etc.
- Adjust seasoning and condiments depending on your preference.
- If you are serving the soup to kids, you could bring down the spice levels by making it mild.
- I used white vinegar, you could also substitute it with rice wine vinegar.
- I have not used thickeners like corn flour/arrow root flour as there is sufficient amount of starch from the noodles. You could use them to thicken the soup, if you don’t like it very thin.