Description
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 throw down a blueprint here, to follow if it feels helpful.
Ingredients
175g/6oz dried udon noodles
750ml/1 pint 7fl oz chicken, vegetable or dashi stock
1 tsp soft dark brown sugar
1 star anise
1 tsp grated ginger
2 tbsp soy sauce
75g/2¾oz beansprouts
75g/2¾oz sugarsnap peas
75g/2¾oz sliced shiitake mushrooms
2 baby pak choi, finely sliced
2 tbsp chopped fresh coriander, to serve
Method
1. Cook the noodles according to packet instructions, then drain and divide between two serving bowls.
2. Meanwhile, bring the stock, sugar, star anise, ginger and soy sauce to the boil in a saucepan.
3. Add the vegetables and simmer for two minutes, or until just tender.
4. To serve, pour the vegetable mixture over the noodles in each bowl and sprinkle with coriander.
