Asian Noodle Soup

November 20, 2015

This will be brief, as I am experiencing an acute episode of Right Lateral Epicondylitis, or tennis elbow. After visiting a shockingly insensitive physician Thursday, I departed with a handful of steroids and useless instructions to “do nothing”. As doing nothing is not possible, the man insisted “do something about your husband.” I have made two decisions: the first is not to tell this fool, who despite many letters after his name is clearly no kind of doctor, my actual opinion of him. The second is to honor my marriage vows.

I am treating myself with said steroids, ice, a brace, and this soup. Please excuse both the brevity of the recipe and limited photography. I look forward to returning to my usual chatty self, and thank you for your reading and patience. This too shall pass.

This soup is extremely flexible, calling for what’s in your cupboards or fridge–I offer merely a blueprint, reflecting what I have at home and often feel like eating when under the weather.

Asian Noodle Soup

serves 1generously, easily multiplied

1 pint (1 1/2 cups) chicken or vegetable broth

1/2 cup water

1 large garlic clove, roughly chopped

a little fresh ginger, peeled or not, roughly chopped

1-2 scallions, trimmed, chopped

1/2 small carrot, peeled and cut into spoon-able pieces

1/2 stalk celery, finely chopped

1 radish, sliced finely

4 ounces fresh or frozen udon noodles

Optional delicious additions:

fish sauce

juice of one lime

soy sauce

a raw egg, stirred into the hot broth

a little sliced ham or bacon

Note: I added about a tablespoon of raw ground chicken, filched from that night’s dinner

Pour broth into a medium sized saucepan. Add vegetables first and allow them to cook a little.Some people like their soup vegetables al dente; I prefer them soft, and let them cook about 10 minutes.If you are adding raw meat, as I did with the ground chicken, do it now.

Add the noodles. Cook, stirring occasionally, 3-5 minutes, until noodles are soft and all is, as cookbooks say, “piping hot.”

Serve yourself generously, adding any or none of the condiments to punch up the flavors. Good, and good for you.

Filed under: Asian Cuisines, Miscellaneous Items, Pantry Items, Reality, Soups, Vegetables

Asian Noodle Soup

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