|Chinese Noodle Soup|
My favourite quick and easy soup to make is what I call Chinese Noodle Soup. The broth is similar to Wonton Soup broth and makes a lovely base for whatever veggies you have in your fridge.
The soup pictured here is made with spinach but I've done versions that include mushrooms, scallions, and broccoli.
I buy the rice vermicelli noodles that come in single-serving-size bundles, which makes is easy add the proper amount of noodles per person to the soup.
Chinese Noodle Soup
by Kaitlyn McFadden
- 1 to 1 1/2 cups of chicken broth
- a pinch of garlic powder or 1 garlic clove minced
- 1 tsp of soy sauce
- 1 tsp of sesame oil
- desired veggies (handful of whatever you choose; like scallions, spinach, baby bok choy, mushrooms, broccoli)
- desired amount of rice vermicelli noodles
- Add chicken broth, garlic, soy sauce and sesame oil and veggies to a sauce pan. Bring to a boil and then reduce heat to simmer.
- Add noodles when veggies have reached their desired doneness. This varies according to what veggies you are using; broccoli will require more time than the other veggies I listed. Spinach, mushrooms, scallions and bok choy are ready immediately after the boil.
- Simmer noodles for 2 minutes.
- Trim noodles with kitchen shears.
- Pour into a bowl and serve piping hot.