Veggie Noodle Soup
I love noodles and I love soup. Together they make the ultimate combination…kind of like chocolate and peanut butter. I love making quick and healthy noodle soups that are also really filling. I also love the Asian supermarket near my house. The produce section is amazing. You can actually smell the fresh fruits and veggies as you walk by them as opposed to Stop and Shop which just smells like the mini Starbucks they have in the corner of their produce section
So like I said, this soup is really quick and easy to make. Just find whatever veggies you want and whatever noodles you prefer and throw them in with some broth. My measurements aren’t very accurate because I just eye-balled it, but here is how I made mine:
Asian Vegetable Noodle Soup (Recipe from my imagination)
2 gloves of garlic chopped
1 cup of shitake mushrooms chopped
a handful of enoki mushrooms, reserve some for garnish
4 spring onions chopped, reserve some for garnish
a couple fistfuls of bean sprouts
a half package of pan-fried Hong Kong style egg noodles (rice noodles work well too)
4 cups of vegetable broth
Put a tablespoon of canola oil into a sauce pan on medium high heat. Saute garlic and shitake mushrooms for a couple minutes until translucent. Pour in vegetable broth and add beansprouts. Bring to a boil, then add noodles, enoki mushrooms and some of the spring onions. Simmer on medium heat for 5 minutes or until noodles have softened. Pour into bowls and garnish with spring onions and enoki mushrooms.
This should serve about 3-4 depending on big your bowls are.
Apologies for no music with this blog post but I have not heard anything worth mentioning recently. Will post something soon!