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.