NOODLE SOUP FOR NEEDY PEOPLE

By polloazul

I have to say, to be prescriptive about a noodle soup seems to be against the ethos of what you’re actually cooking. When I need a noodle soup, believe me I am in no mood to start weighing and measuring. I heat some stock, of some description or other, and throw in a variety of vegetables that are skulking about in the fridge and the most soothing noodles I can find.

But anyway, I throw down a blueprint here. Don’t get caught up in it, but follow if it feels helpful.

Nigella Quick Collection app © 1998-2010 Nigella Lawson

Ingredients

• 6 oz udon noodles (dried, from a packet)
• 3 cups chicken or vegetable or dashi stock
• 1 tsp soft dark sugar
• 1 star anise
• 1 tsp minced or grated ginger
• 2 tbsps soy sauce
• 3/4 cup beansprouts
• 3/4 cup sugar-snap peas
• 3/4 cup sliced shitake mushrooms
• 2 heads baby pak choi, finely sliced
• 2 tbsps chopped fresh coriander

Preparation

Step 1

Step 1
Cook the noodles according to the packet instructions. Meanwhile, fill a nearby saucepan with the stock, sugar, star anise, ginger and the soy sauce.

Step 2
When the noodles are done, just drain them and divide between 2 serving bowls.

Step 3
When the flavored stock comes to the boil, add the vegetables. They should be cooked before 2 minutes are up.

Step 4
Pour half into each bowl, over the cooked and drained noodles, and sprinkle with the cilantro.