noodle soup recipe

A delicious soup with plenty of vibrant flavors that are brought together in one pot. Once you try this recipe, you’ll never go back to the packaged soups again!

Quick and Easy Chinese Noodle Soup

chicken stock

onions

Oyster Sauce

Soy Sauce

oz Dried Chinese noodles (of your choice)

Bok Choy/pak choi (sliced)

In a large saucepan, heat the chicken stock and bring to a boil.

Add the green onions, Bok Choy or Chinese greens, soy sauces, oyster sauce &amp; the noodles.

Reduce the heat and cook according to noodle package instructions (just until tender).&nbsp;&nbsp;Serve hot

https://embed.mediavine.com/videos/cwjghfpk5s0xoqgieipy

This recipe for Quick & Easy Chinese Noodle Soup makes a super simple, aromatic broth that’s packed with noodles and Asian flavor.

Chinese Noodle Soup

For delicious. reader Thuzar Kyi, this Burmese fish soup is the dish that reminds her most of her mother. She says: &#8221;When it comes to home-cooked comfort food, mohinga tops my list. It’s considered the national dish of Myanmar and every Burmese cook has a recipe for it passed down from their mother. In Burma, mohinga is traditionally made with catfish, which wasn’t easy to get in the UK in the 1980s. My mother’s alternative was tinned mackerel, and that’s how I prefer my mohinga.&#8221;

Mohinga (Burmese fish soup)

tbsp gram (chickpea) flour

tbsp ground rice or rice flour

lemongrass stalks, trimmed and finely chopped

onion,

garlic cloves, crushed

ginger,

tbsp oil

tsp turmeric

tsp ground paprika

mackerel

tbsp fish sauce,

shallots,

rice vermicelli noodles

To serve…

fresh coriander, chopped

duck eggs

red onion,

limes,

Chilli flakes

You’ll also need…

Large pestle and mortar or mini food processor

Toast the gram flour over a low heat in a dry frying pan, stirring often, until it turns golden – keep watch of it so it doesn’t burn. Set aside, then toast the ground rice or rice flour in the same way.

In a large pestle and mortar, pound the lemongrass, chillies,,onion, garlic and ginger to a paste (or use a mini food processor).

Heat the oil in a large deep saucepan over a medium heat. Add the turmeric, paprika and the lemongrass/chilli paste, then fry for 5-7 minutes until the onion in the paste starts to caramelise.

Stir in the mackerel (with the brine), then cook for 5 minutes more, ensuring all the mackerel is coated with the paste.

Add the toasted gram and rice flours and keep stirring until the paste thickens.

Pour in 1.5 litres water and add the fish sauce. Bring the soup up to the boil, then reduce the heat and simmer for 15 minutes.

Add the whole shallots and a pinch of pepper to the soup, then simmer gently for 30 minutes more (see Make Ahead).

Meanwhile, put the vermicelli in a separate large heatproof bowl and pour over boiling water from the kettle. Leave to soak for 7 minutes (or until the noodles are soft), then drain.

To serve, divide the vermicelli noodles among 6 bowls. Ladle over the fish soup (leaving behind the whole shallots), then garnish with coriander, halved eggs, red onion, fresh lime wedges, extra fish sauce, crispy onions and chilli flakes.

A personally made udon noodle soup recipe served with bok choy and blushing slices of tender beef.

Beef and Udon Noodle Soup

udon noodles

bok choy washed, (remove the stem from the leaf)

vegetable stock

thumb sized piece of ginger peeled

garlic

star anise

soy sauce

blade

light oil oil

onion

Sesame seeds

Salt and pepper

Put 3L of water 1.5 teaspoons of salt in a large pot, then bring the salted water to a boil. Add your udon noodles and cook for 9 minutes (or cook to packet instructions). Use a pair of tongs to remove the noodles and transfer them to a colander. Give the cooked udon noodles a quick rise and set aside.

Get a large bowl, fill it with water then add your ice.

Bring the salt boiling water in the pot down to a simmer, add the bok choy stems, simmer for 1 minute then add the leaves and cook for another 30 seconds.

Use your tongs or a large slotted spoon to transfer the bok choy to your ice bath. Leave for 20-30 seconds and then drain (do not leave the bok choy in the ice water).

Put your stock, ginger, garlic cloves and star anise in a pot. Bring the stock to a boil over the stove, then turn the heat down low and simmer stock uncovered for 10-15 minutes.

Once you have simmered the stock, use a slotted spoon to remove the ginger, garlic and star anise. Then use a regular spoon to skim the stock. Finally, season the stock to taste with your soy sauce. Make sure you don't add too much and taste as you go.

Season your steak on both sides generously with salt and pepper.

Pre-heat a pan over high heat for at least 1 minute, turn the kitchen fans on and/or open the windows. When the pan is nice and hot, add your oil, then add your steak and sear for about 4 minutes on each side for medium rare (this is for a steak that is about an inch thick).

Transfer the steak to a plate to rest for a couple of minutes, then transfer to a board. Use a sharp knife to slice thin strips out of the steak.

Put some of your noodles in a serving bowl, then add some bok choy, neatly place a few strips of steak on top, garnish with spring onions and sesame seeds, ladle in some of the stock and if you've made them, serve with a ramen egg.

https://www.youtube.com/watch?v=qnZ1P6TKEvA

A broth that has a beautiful deep flavour, served with seared, blushing seared steak and thick noodles.

Recipe: https://www.blogtasticfood.com/beef-and-udon-noodle-soup/

In My Dreams By Lakey Inspired https://youtu.be/VWiJMEWnLU8 
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License https://creativecommons.org/licenses/... 
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This Vegan Golden Noodle Soup comes together in around 35 minutes! It&#39;s comforting, packed with flavor, and easy to make! Serve it up for dinner on a cozy winter night!

Vegan Golden Noodle Soup Recipe

Tbsp oil,

white onion, sliced

tbsp minced ginger

garlic,

turmeric

½ tsp black pepper

¼ tsp red pepper flakes ((optional))

salt

vegetable broth

soy sauce ((or use with tamari if gluten-free))

tbsp white miso paste ((optional))

red bell peppers,

carrots,

dry shiitake mushrooms

Tbsp tahini

parsley

Tbsp rice vinegar ((or apple cider vinegar, or lemon juice))

rice noodles

tbsp toasted sesame oil,

To a medium-sized soup pot, heat oil over medium heat. Once hot, add onion, garlic, and ginger and saute for 2-3 minutes, until fragrant.

Add turmeric, salt, black pepper, and red pepper flakes (optional) and cook for 1 minute, until the spices are toasted.

Add vegetable broth, soy sauce, miso paste, dried mushrooms, red peppers, and carrots. Stir and bring to a boil. Simmer over medium-low heat with a lid on for 20 minutes, or until the vegetables are soft.

In the meantime, cook the noodles according to the packaging instruction. Drain well and drizzle sesame oil. Gently stir to coat.

Once the soup is ready, remove it from the heat. Take out the mushrooms (they can be pretty hard to chew), and stir in the tahini, chopped parsley, and rice vinegar.

Taste and adjust the flavor if needed- adding more salt or black pepper to taste.

Serve into bowls, adding the noodles at the bottom and covering them with the soup. Optional to add a squeeze of lemon juice on top. Enjoy!

Top 4 noodle soup recipe recipes from across the web

The most viewed noodle soup recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Quick and Easy Chinese Noodle Soup

Mohinga (Burmese fish soup)

Beef and Udon Noodle Soup

Vegan Golden Noodle Soup Recipe

Top 4 noodle soup recipe recipes from across the web

The most viewed noodle soup recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Quick and Easy Chinese Noodle Soup

Mohinga (Burmese fish soup)

Beef and Udon Noodle Soup

Vegan Golden Noodle Soup Recipe

The most viewed noodle soup recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine