Noodle Soup

My last post mentioned my Jewish heritage... now it's time to talk about my ASIAN HERITAGE!  Well, I am part Russian, but I guess no one considers that Asian, even though Russia makes up most of the continent.


Anyway, noodle soup is one of my favorite dishes ever.  Most young Americans who hear the phrase "noodle soup" probably think of packaged Top Ramen or Cup O Noodles or some other atrocious tribute to sodium and cholesterol.  A delicious, less-sodiumy, healthy, homemade noodle soup is really not difficult to make though.

Using things like fresh spring onions, garlic, and scallions ups the flavor and health benefit.  Noodle soups could also feature watercress and various other microgreens to add vitamins and minerals to your diet.  Still, no matter what you add, a great noodle soup should really be about the noodles.  For this reason, if you're health conscious, I recommend using soba noodles (soba = Japanese buckwheat, considered a "superfood").


Soba noodles actually have about 8 grams of protein per serving, which is a decent amount for your average person.  If you're about to go work out or if you're coming home from the gym, however, and you want to add a bit more protein, you can always add shrimp or barbecued pork.  Or, to keep vegetarian, use chopped peanuts - this works best if the recipe is altered to a noodle sautee rather than a soup.  Good times.


Anyway, here's how I do a single serving of noodle soup:

INGREDIENTS:

1 bundle soba or udon noodles

1.5 cups vegetable stock

1 clove garlic, minced

1 spring onion, chopped

1/3 tsp chopped ginger

One small, well-chopped Thai chili (optional - makes it REAL hot!)

Handful chopped watercress (optional)

Soy sauce

Fish sauce

Peanut oil

Water

COOKIN':

1.  Fill a small saucepan with water to boil (enough to cover noodles).  Bring to boil.

2.  Toss in noodles for 5 minutes, or as directed on package.

3.  Drain noodles and rinse with cold water to inhibit further cooking.

4. Return saucepan to stove over medium-high heat.  Add about 1 tsp peanut oil.

5. Add garlic and spring onion, let simmer to brown.  If garlic browns too fast, add a dash of stock or water for moisture.

6. Add chili and ginger, plus about 1 tsp soy sauce.  Add literally only a drop or two of fish sauce.  Let everything bubble a bit for 30 seconds or so.

7. Add stock and chopped watercress.  Let soup heat up until lightly bubbling.

8. Toss in noodles, stirring to reheat them through.  Serve up in a big freakin' bowl.

**FOR A THAI TWIST:  Replace watercress with chopped fresh basil, and squeeze in the juice from a lime wedge.  Thai food rules.  


This recipe can also be altered for a sauteed noodle dish - just skip the vegetable stock, and use some sake or vermouth as a de-glazing agent!  Add chopped peanuts for added protein.