super quick miso, pak choi and beef noodle soup

A recipe for one of my favourite things - noodle soup!!!!  I don't mind what country it originates from or what flavourings are in it;  and whether it's like my Gran's Polish chicken noodle soup or a spicy Asian influenced broth - as long as noodles are involved I am happy! 

This soup is of the Asian inspired variety and is based on what I had in the house - some lovely fresh miso paste, pak choi and leftover roast beef.  You can of course omit the beef completely if you would like or substitute it for pork, chicken, tofu or more vegetables.  I have not over complicated this recipe with lots of herbs and spices and the result is a nice clean tasting broth made from a simple stock flavoured with ginger and garlic.  The miso is stirred in just before serving as it should not be boiled as this destroys its nutritional value.

I finished the dish with some dried chilli flakes, soy sauce and fresh lime, but a big dollop of my hot and sweet chilli, garlic and ginger jam would also not go a miss..........but then again I would say that as it ends up on most of my meals!

I hope you enjoy!

preparation time:  5 minutes

cooking time:  5-10 minutes

serves 3-4 people

ingredients:

• 250g noodles (I used egg noodles but most noodles would work, e.g rice noodles, udon noodles etc)
• 2 litres vegetable/chicken stock (fresh or from stock cubes)
• 3 pak choi - leaves washed and separated (or your choice of green vegetable, you could use greens, cabbage, broccoli etc)
• 2 cloves garlic chopped
• 4-5 thin slices of ginger
• 5-6 mushrooms sliced  (I used chestnut but any would work) 
• 250g roast beef (or substitute for leftover cooked chicken, pork, tofu or more vegetables)
• 3 tbs miso paste 

optional toppings:

• fresh lime
• chilli flakes
• soy sauce
• fresh coriander
• fresh mint
• sesame seeds

• add stock to a large saucepan and then add ginger, garlic and sliced mushrooms and bring to the boil for about 3-5 minutes.

• add the noodles, sliced cooked roast beef, pak choi leaves and simmer for a further 3-5 minutes until the beef and noodles are cooked through.

• take off the heat and stir in the miso paste.

• serve in bowls with your choice of topping - I added freshly squeezed lime juice, dried chilli flakes and a dash of soy sauce.  

This only took me 15 minutes from start to finish - really quick, easy and delicious.  Also a tasty way to use up leftover roast meat.  Let me know how you get on and what you add to your noodle soup :) 

15 minute peanut butter and chilli noodles

an easy, quick, combination of peanut butter, chilli sauce, and soy sauce - creates this delicious Thai inspired noodle dish.  This is one recipe I will be making more than once!  I hope you enjoy it as much as I do. 

serves 3-4

recipe ready in 15 minutes (or less if you are really quick and not using meat!)

 

 

 

 

ingredients

 

250g egg noodles

1 bag stir fry vegetables (I used about 400g size)

300g minced beef (but you can use pork, prawns, chicken, tofu, extra veg - it's up to you)

1 tbs oil

 

sauce:

3 tbs peanut butter (I like crunchy for the texture but smooth is OK)

3 tbs soya sauce

3 tbs sweet chilli sauce

6 tbs boiled water

 

optional sauce extras:

crushed garlic

grated ginger

lime zest

 

optional toppings:

sesame seeds

lime segment

chilli flakes

chopped mint/coriander

chopped peanuts

sliced spring onions

• mix all the sauce ingredients together and leave to one side while you prepare everything else
• turn on frying pan and when hot carefully add oil and fry beef (or other ingredient of choice) for approx 10 minutes on a high heat. Make sure meat is hot and completely cooked through.

• at the same time add noodles to a pan and carefully pour over boiled water to soften (follow packet instructions as noodles take different amounts of time).
• drain when cooked and leave to one side

• when the beef (etc....) is cooked add the stir fry veg mix and fry for a minute on a high heat.
• add the noodles to the pan with the stir fry and meat and pour over the sauce mix
• heat through for a couple of minutes
• serve with optional toppings - I used chopped mint, chilli flakes, sesame seeds and lime segments
• enjoy your super quick and tasty noodles ready in only 15 minutes! 

chicken noodle soup with carrots, lemon & dill

chicken noodle soup with carrots, lemon and dill

As the title of my blog suggests noodle soup is a major part of my culinary life.  This recipe is inspired by my Gran's Polish chicken noodle soup. I still remember the burnt smell that permeated her flat when she was singeing the feathers off the chicken on the hob ring (well I think that was what she was doing!) and the beautifully clear broth she produced.  I remember it simmering slowly away for hours......

For me noodle soup is a comfort, it's what I cook when I have a cold, when I feel miserable, and when I just want a taste of home.  

To make it from scratch takes hours - obviously you can cheat and use a ready made stock/stock cube but in this instance you would be missing the point.  It seems the amount of time and effort put in is equal to the positive, restorative effects of the soup.  This is food as medicine and you have to cook with love in your heart - otherwise it won't work.

Due to the length of time this takes it is always useful to have a batch of the stock ready in the freezer so you are always ready in a noodle soup emergency!

For the stock:

1 chicken carcass (leftover from a roast chicken)
2 celery sticks
2 carrots
2 onions
1/2 lemon
3 cloves garlic
1 tsp allspice berries
1 tsp black pepper corns
3 bay leaves
1 tbs leaves
1 sprig rosemary 
Salt to taste

For the soup

200g cooked noodles - (I used Spaetzle a German egg noodle for this but vermicelli, rice noodles,Chinese egg noodles would all work well)
2 carrots
3 tbs chopped dill
Zest of 1 lemon  

Stock:

• Place all stock ingredients in a large pot and cover with cold water.  
• Bring to the boil and then simmer for 3-4 hours on the stove top or in a slow cooker for 6 hours on medium.  
• Skim off any 'scum'/fat that floats to the top every now and then.
• When the time is up leave to cool before refrigerating over night (with all the veg and chicken still present)
• The next day before you want to use it bring it to the boil again for 15-20 minutes and then strain through a sieve/colander.  Pick out any large pieces of meat and add them back to the soup.  It is now ready to add the other soup ingredients.....

For the soup:  

• Prepare the noodles as per packet instructions.  
• Add chopped carrots to the noodles as they are cooking
• When done add to the soup stock and serve garnished with chopped dill and lemon zest.  

Enjoy :)