One summer during college when I was a poor intern, I lived off instant ramen. Packaged ramen is pretty unhealthy and basic, so I added vegetables and other ingredients to give it more nutrients and flavor. It was pretty gosh darn tasty. Here’s a grown up version that’s healthier and even more delicious. The best part of this recipe is that you can add any kind of vegetable, noodles or protein.
Noodle Soup
Serving 1
-1 can of chicken broth
-1 cup of water
-1 clove of garlic, chopped
-Any kind of Asian noodles: soba, ramen, vermicelli, egg noodles, etc.
-Any combination of vegetables: red bell pepper, spinach, snaps peas, baby carrots, peas, mushrooms, etc.
-Any protein: thinly sliced chicken, tofu, etc. (optional)
-1 egg
-1 large spoon of soy sauce
-Freshly ground black pepper
-Crushed red pepper flakes
This time, I’m making Vermicelli Noodle Soup with Shitake Mushrooms, Spinach, Snap Peas and a Poached Egg.
Bring the chicken broth and water to boil. Once boiling, add the garlic. If you are adding mushrooms, add them now.
After a minute, add the noodles and cook according to the box’s instructions. Right before the noodles are almost done, about 5 minutes, add your protein and your vegetables. Then add the egg whole and the soy sauce, black pepper and red pepper flakes. Cook for another few minutes without over cooking the egg, then serve. For a nice presentation, use chopsticks to take out the noodles into a bowl. Then carefully top with the vegetables, protein and then the egg. Pour the soup over everything. Break open the yolk to make the soup creamy and hearty.
Syying Chan lives in Williamsburg and when she’s not cooking Recession Specials for One, she can probably be found waiting in line for a taco from the Endless Summer taco truck.
Um. Yummy. This should be titled how to cook yummy asian food for white people…imho