Chinese Vegetable Noodle Soup
This soup is simply delicious and very different from the usual run of the mill soups, its almost like a meal in it’s self and the egg leaves lovely strands in the corn tasting broth. Use a mandolin to get a fine strip.
Preparation time: 10 - 15 minutes Quantity: Serves 2 - 3 Cooking time: 10 - 12 minutes
Ingredients
1 tablespoon vegetable oil
1/2 onion - thinly sliced
1 carrot - peeled and thinly stripped
1/2 courgette - thinly stripped
1/2 yellow pepper - thinly stripped
4 spring onions- finely stripped
1 tin of creamed sweetcorn
1/2 pint / 300 ml vegetable stock or water and 1 stock cube
1/4 packet egg noodles - broken up by hand
1 egg - beaten
Method
- Heat up the oil in a saucepan
- Fry of the thin strips of vegetables until soft
- Add the creamed sweetcorn and stock
- Bring to the boil
- Add the egg noodles straight from the packet - dried(they will soften in the mix)
- Simmer for 6 -8 minutes
- Turn up the heat and
- Add the egg, whisking in immediately, when the egg turns to strands take of the heat and
- Serve straight away
- The egg is optional but gives the soup its authentic Chinese feel and flavour