Food

#213 Recipe No.15 Noodle Soup

September 23, 2013 /
As everyone on this planet and out of space knows with my constant moaning, I’ve had a cold for the past week and a half. If I’d been near any university students I would be damn sure I had freshers flu because it’s been as bad and I haven’t been able to drink myself into oblivion to combat it! Instead I made soup. I know usually it’s recommended to have chicken soup when ill but I didn’t have any chicken.. so I settled for the next best thing. Noodle soup but made with chicken stock to get it that comforting taste. Yes, it probably had no medicinal properties but it sure as hell made me feel good after eating a bowl! I made a pan which was enough for three servings. Of course you can add chicken to it. Left overs from a sunday roast is my favourite to use for noodle soup. You can also make it veggie friendly by switching the chicken stock to vegetable. So everyone is a winner. 
I’ll put you out your misery with what went into it. Because lets be honest, soup doesn’t take a whole lot of skill, but never the less I could live on the stuff especially if it tastes this good! There aren’t any exact measurements apart from the seasoning as you can choose how much you’d like of each element.
 Ingredients
Dry Noodles
Sweetcorn
Spring Onions
Mushrooms
1 x Chicken Stock Cube
1 tbsp Ginger
1 x Garlic Clove
2 tbsp Soy Sauce
Pinch Chili Flakes
1 tbsp Cumin
Salt & Pepper to taste

What You Need
Large Pan, Measuring Jug, Fork/Whisk, Wooden Spoon, Chopping Board, Knife, Kettle, Garlic Press

  1. Boil the kettle and make up the stock cube as instructed. If you want a stronger chicken flavour use two.
  2. Add the stock to a pan and put on hob to simmer.
  3. Peel & dice the mushrooms and spring onions, add to the pan along with the sweetcorn and noodles.
  4. Season with ginger, soy sauce, cumin, chili flakes, salt and pepper.
  5. Using a press, add the garlic to the pan and slowly increase the heat until it starts to boil.
  6. Once boiling reduce the heat, put on the lid and leave to simmer for ten minutes. If you require, add some more hot water as the aim isn’t to let it all boil away but to allow all the flavours to combine. 
  7. Serve in bowls and eat while wrapped in a quilt. 

What is your favourite kind of soup when you’re ill?

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