Noodle soup can be light, fragrant and invigoratingly spicy; it can be deep, warming and soothing - in fact it can be absolutely anything you want it to be. Start with any fairly light stock (veg, chicken, fish), ideally homemade. If you don’t have any stock, make the whole thing from a miso base, but make sure you use paste rather than the powdered stuff. I often do that in any case because it just tastes so good, but it is less authentic (if you care about such things) and is less pretty.
That’s it really. After that, put in whatever you fancy. At the moment we particularly like the combination of noodles (glass / rice noodles look nicest and are beautifully light), king prawns, thickly sliced chestnut mushrooms & pak choi. If you are adding Chinese greens (pak choi or bok choi), chop tem roughly and add them at the very last second & serve straight away as they will do all necessary cooking between kitchen & table - that way they retain a little crunch. We sometimes add sliced chicken and thinly sliced char-grilled steak works really well too. We've recently made it with Chinese spiced belly pork shredded into it with excellent results! Make it up & add whatever you happen to have around. A little splash of toasted sesame oil just before serving adds warmth & depth if you fancy it.
|Chargrilled chicken in a soothing miso base|
|Prawn & chesnut mushroom in a spicy sour chicken stock and miso base|
|Chinese spiced shredded pork in a sweet, light fragrant broth|