Super speedy (20 minute) hot vegetarian noodle soup
I seldom have time off. I am constantly tired and submerged. But I am not complaining because the rewards are infinite and I am my happiest when I am with my boy. I do get the occasional moments of liberation into the friday night world when I see the girls and I only got my wings four or five months ago, so the excitement is a bit like the thrills I felt as a fresh and novice teenager venturing out into the bright lights.
So our last, enjoyable and tasty dinner out was at wagamama and behold, it was my first time. I was a wagamama virgin. When I’ve mentioned this to my friends they’ve all raised their eyebrows and given me an understated and polite chuckle. I cant say I haven’t considered going in recent years but I make a lot of noodle soup at home; it’s so easy and fresh as well as thoroughly tantalising.
It regularly surprises me when people tell me that they don’t make noodle soup, even when they like it. It isn’t much of a leap from a simple stir fry, all you need is a good stock. My recipe may stir a little bit of argument for the following reasons;
1. Curry powder- insult or enhancement?
I know a lot of foodies detest curry powder. I quite enjoyed watching faces aghast at the mention of it when I watched Rick Stein in India. It’s isn’t balanced creatively, it has one taste and isn’t fresh. I agree. I would never, ever use it in curries as they deserve proper layering of goods spices and each curry should be cooked in consideration of the vegetables in that curry. This noodle soup is a quick recipe and curry powder works. Simple.
2. I’ve called it a super quick 20 minute recipe, naturally this will be contested.
3. It’s hot.
4. Tomato purée – in a noodle soup? Yes. It is true. It adds colour and sweetness which I feel is important given that some of the other flavours are pungent.
Today I got my cosy socks on, thought about hot water bottles and made noodle soup. It’s my comfort food that doesn’t make me fat.
Here are my pointers for making noodle soups work
1. Be careful with chilli bean sauce and soya pastes. They add wonderful background depth and aroma, but if you over do it, you will taste bitterness and that’s not nice.
2. Don’t go crazy with noodles, they tend to swell in the soup.
3. Use exotic mushrooms rather than woods ones, they are soft and absorb juices well and the noodle soup is cooked for just a few minutes so work well with the delicate nature of exotic mushrooms like oysters.
4. Use salt sparingly, vegetable stock is salty. I didn’t add any to this recipe.
5. Use sesame oil or groundnut oil. Nutty oils are delicious in noodle soup. They are the vehicle for enhancing the other flavours.
I’m not an overly tidy Eater, I had splutters of the hot and spicy stock on my phone today. Luckily it has a cover on it, but this soup is drinkably, suckably, flaming good.
100g baby corn chopped into bite sized pieces
100g green beans cut into bite sized pieces
2l vegetable stock
2 pak choi, roughly chopped
One bay leaf
1 tbsp curry powder
2 tsp tomato purée
3 tbsp rice wine vinegar
1tbsp chilli bean paste
4 spring onion chopped into bite sized chunks
75g exotic mushrooms (I’ve used largely grey oysters) torn
3 cloves of garlic, minced
1 tsp ginger, minced
1 tsp pounded schiuan peppercorns
75g Amoy vermicelli
2tbsp sesame oil for cooking
1. Heat the oil for a few seconds before adding the garlic, ginger and spring onion. Sauté for a minute before adding the curry powder. Stir through until the colour deepens (it should take a minute or so).
2. Add the vegetables and coat well.
3. Stir in the vegetable stock, bay leaf, peppercorns, rice wine vinegar, chilli bean paste and tomato purée.
4. Bring the soup to a simmer and then add the noodles.
5. Cook for 3-4 minutes before serving.