Asian Noodle Soup
This is one of my favourite soups. You can make it in so many different ways with just the simplest of ingredients you have at home. It’s extremely nutritious and quick to prepare. Either you can enjoy it as a light soup with the mushrooms and cucumber only or make it a lunch/dinner main dish by adding other goodies to it (as mentioned below)! We have made a few different versions of it; overall I prefer it with edamame (for texture) and mock chicken to maximize protein intake.
Serves 4/Prep time: 5-10 mins; Cook time: 10 mins
5 oz of mushrooms
1/2 cucumber
2 springs onions
few sprigs coriander
3 garlic cloves
1 pint water/650 ml
1 oz (handful) of chinese noodles
2-3 tbsp soy sauce
Salt and pepper to taste
optional
1 cup mix of sweet corn, mixed beans, 1 diced chili, mock chicken, edamame, or other vegetables
1. Thinly slice mushrooms or other vegetables of your choice.
2. Cut cucumber in half, scoop out seeds with teaspoon and slice thinly.
3. Chop garlic, spring onion and coriander.
4. Heat oil in a pan, add spring onions and garlic and sautee for about a minute. Add mushrooms/other additions and stir fry for 2-3 mins.
5. Stir in water and break the noodles in half and add to the soup. Bring to boil
6. Add cucumber slices, salt, pepper and soy sauce and simmer for 2-3 mins.
7. Garnish with coriander and Enjoy!!!
Here is another version with the addition of green beans and broccolli….
VegDelights 