Bubble & Squeak Asian Soup

Nothing like a free lunch...

Munch Munch

One of the benefits of cooking your own meals from scratch on a regular basis is you have loads of various spices and sauces to play with that don’t expire like ready made sauces. Have you noticed when you eat out and order an Asian noodle soup, there generally really simple; broth, noodles and a few veggies. Eating like this at home is economical as it’s a great way to use up leftover veggies.

 Serves 1

  • 1 Tsp Vegetable oil for sautéing 
  • 2 Cloves garlic, chopped
  • 2 Eschallots, onion end chopped, green end sliced for garnishing
  • 2 Shallots, sliced
  • 1 1/2 Tsp Chilli flakes
  • 1 Stock Cube or Pho Stock Cube
  • 1 2cm piece of ginger, chopped 
  • 2 Star Anise
  • 100g Baby Cremini mushrooms or your favourite type
  • 500ml boiling water
  • 1 Tsp Shao Xing or Chinese cooking wine
  • 1/4 Cup low fat cooking cream
  • 3 Kale leaves chopped
  • A few Coriander leaves
  • 100g Rice Noodles

Garnish

  • Eshallots slices reserved from earlier
  • 1 red chilli, deseeded and sliced
  • Drizzle of Sesame Oil

In a medium saucepan, heat the vegetable oil and saute the eshallots, shallots, ginger, chilli flakes garlic for three minutes. Add the mushrooms and cook for a further three minutes. Crumble in the stock cube, add the water and Shao Xing. Bring to the boil then gently simmer for two minutes. 

Cook the Rice Noodles to packet instructions in a second pot of boiling water. Once softened drain and pop in a deep bowl.

Add the cream to the soup and simmer for five minutes. Remove the Star Anise and add the kale and coriander to the soup and then ladle over the noodles.

Garnish with the Eshallots and Chill and a drizzle of Sesame Oil.

 

Handy Hint: When adding soft greens like kale or baby spinach to meals like soups/pastas/stews, add them to your dish just before plating up. This way when you serve, your greens won’t look limp and unappetising but green and fresh.

Also use whatever veggies you have if you wish, and if you don’t have asian style onions that’s absolutely fine, brown onion would work too. Remember this is about making the most of your kitchen leftovers!

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