Forget grandma’s chicken soup, this is the only comforting soup you need to have up your sleeve.
When I was younger if I so much as sniffled, my mama would rush me down to the nearest Wagamama and feed me their Chilli Chicken Ramen. It’s so hot and spicy that sure enough it clears the sinuses and even leaves you with little puffs of steam coming out of your ears. But maybe that’s just me.
That was a little ritual of ours, until I created my own healing bowl of goodness. I’d like to say it’s evolved over the years, but it hasn’t really. If it ain’t broke, don’t adjust the recipe. This is such a quick and easy soup to make. It’s the ultimate in fast food. Speedy, nutritious, warming and delicious. The edible equivalent to being wrapped in a cashmere shawl and having your feet rubbed by…David Gandy. Yes. It’s that good.
I just love how quick and easy this is to knock up, and once you’ve mastered the base you can completely play around with the vegetables and toppings. It’s perfect for fridge raiding and using up left over veggies. I’ve used a soft boiled egg here, but I also love it with a fried egg on the top. You know me, if in doubt, put an egg on it. Obviously if you are a veggie or a vegan, just leave out the prawns and egg and throw in some extra doses of vegetables. It’s the perfect way to use up leftover roast chicken, but if you’d rather you can bung in some tofu. You can’t go wrong.
This soup is perfect for this cold weather, and it’s ridiculously good if you are feeling a little under the weather or worse for wear. It’s also amazing for people who love metaphors…Or who have taste buds, that need tickling.
I would even recommend this as a lovely meal to make the one you love this weekend. It’s the perfect food to snuggle up with and you could even perfect the meatball scene from Lady in the Tramp. Which is, we all know, the epitome of romance.
I often make enough for 2 people, even if it’s just me, so that I can have it for lunch the next day. That way, I know it’s going to be a good day.
- 150 rice vermicelli noodles, I bought mine already cooked, but you can also buy dried ones.
- 3 teaspoons miso paste
- 2 tablespoons soy sauce
- thumb size piece ginger , grated
- 2 cloves garlic, minced
- ½ red onion, finely sliced
- 1 carrot, peeled and grated
- 1 baby pakchoi, leaves separated
- handful of bean sprouts
- 6 mushrooms quartered
- 1 chili, deseeded + finely chopped
- 1 spring onions, chopped finely
- a coupe of sprigs of coriander
- 2 eggs, soft boiled
- Heat a little oil in a saucepan and gently fry the red onion, chilli, garlic and ginger until softened, but not coloured. This should literally only take about five minutes or so.
- Add the miso paste and soy sauce and stir well. How good does that smell??
- Now add 4 cups water and heat over a low heat and bring to the boil.
- (nb: if using dried noodles, pop them in now, if you’re using dried ones, then just pop them in with the all the vegetables)
- Now add the mushrooms, grated carrot, pak choi, and beansprouts, and prawns if using, and the noodles (whether they are cooked or dry)
- Return gently to the boil. By that time the prawns should be pink, and the noodles cooked, and the dish is ready!
- Top with a boiled egg and a scattering of sliced spring onions and a few coriander sprigs. Chopsticks and spoons at the ready. Ready steady….SLURP