What make a soup good?
Some people like heavy rich broths, some fatty, others thin and light, some people (who I’ll admit to never being able to understand) simply don’t like them at all.
You can disagree with me all you want, but in some places nowadays, they simply exist as names on menu pages. They are merely things that no one ever really orders, that are next to the starters, but always appear before your main meal.
I’m as guilty as anyone, in the fact that I only ever really reach for soups in the summer time when I’m sick.
We neglect our soups.
When and why this happened I do not know? But I do know is that we all need to pool together to bring back the summertime soup slash broth.
They are the forgotten part of every meal.
I find it all quite funny, simply because in our near rabid quest for uber health, we scout far and wide for the newest and freakiest sounding plants and herbs, without ever really paying attention to the age old tried and tested method of souping (I just made that word up of course).
Soups have been proven to not only make you feel better, they also help your body get better. You want facts?
Two words. Chicken. Noodle.
You’ll never catch me at the likes of McDonalds or KFC, but these past few days, with the way everything has been going. I’ve been so busy, that cooking has had to be rushed. Rather than do the unspeakable, I’ve just been satisfying myself with some yummy, quick and easy soups. I’m still stuffed, guiltless and proud to know that I’ve got a good defense, should the sickness bogeyman ever come a-knockin’.
I thought I’d share this quickest of recipes with you.
Before you begin, just know that the exact amounts are estimates, I’ve predominantly just been using whatever I have in the fridge and so should you. This is lazy soup, not rocket science.
The Hangry Woman’s Quick Broth
400 ml water
1 stock cupe
1 tbsp soy sauce
1 tbsp oyster sauce
100g mushrooms – I prefer mixed
15g dried seaweed
50g rice noodles
1 chopped clove of garlic
100g of mix veg cut – make sure they are cut about the same thickness.
1 leek / spring onions
200 green – this can be spinach, cabbage, kale etc – just be aware that they have different cooking times.
1. I’d start with the mushrooms. In a saucepan, sauté your mushrooms.
2. In a seperate bowl, simply submerge your rice noodles in lukewarm water and set aside.
3. Next add in your chopped garlic and leek/spring onions.
4. Add in your chopped veg, and cook for about a minute or two. Be sure to turn down your heat because you don’t want it to overcook.
5. Add in the water, seaweed and the stock cube and increase to a simmer.
6. Once it is simmering, taste it. Now you can see if it needs either the soy sauce (for saltiness) and/or the oyster sauce (for salty sweetness). If it’s not quite at that brothy googness, then add accordingly. If it’s too salty, then I wouldn’t be against adding a pinch of brown sugar to lift it a bit.
6. Now this step is completely optional. If you’re feeling extra lazy then just simply skip this and fry your greens along with the vegetables in step 4. However, I like my greens to have that near raw crunchy taste, so simply place all your green on top of your broth, almost like a pot lid, reduce your heat and cover with the actual lid.
6. Leave for about 1 – 2 mins.
7. Once the veg looks sufficiently steamed, simply take your rice noodles (which should be soft by now) and add them to the broth. This last step takes all of 3 minutes, because all that pre-soaking you did in step 2.
8. You can top it off with some sliced shallots, spring onions or even some coriander.
9. Serve and enjoy.
I’ve made this again and again in many ways, but if you’re more of a visual person, why not check out my video on one of the ways I made it. There’s even the added bonus of a perfectly done Japanese soft boiled egg. Yuuum.