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.
Ingredients
- Noodles – As much or as little as you like
- Stock/water – 4 cups
- Oil – ½ tblspn.
Vegetables:
- 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
- Garlic – 5 cloves
- Ginger – ½ inch piece, peeled
- Chilli – 1
Condiments:
- Soy sauce – 1 tblpsn
- Chilli sauce (red/green) – 1 tblspn
- Vinegar – 1 tblspn
- Salt and pepper – As required
Directions
- 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.
Tips:
- 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.
