Even though I’m half Asian and I’ve spent most of my life living in Asia I rarely cook Asian meals…sure my Western dishes might have a little bit of Asian flair as far as spices or seasonings go…but I just don’t cook Asian food…I suppose it’s because I can just walk down the street and find all sorts of stalls with anything I could want…Chinese dishes, Indian curries and rotis, Malay rice dishes…and it’s cheap…dirt cheap.
So buying all the ingredients and cooking it myself is actually more expensive than just stepping out my front door. The only reason anyone living here would want to cook it themselves is if they want to be healthy…because although the stalls have very tasty food it is usually cooked with the lowest quality of ingredients and usually very high in fat.
Last night I decided to make my first Noodle soup dish…just the way I like it with green leafy veggies, large juicy oyster mushrooms, little pieces of tofu and an egg cracked into the soup and muddled in…it turned out very well! Extremely delicious and full of good proteins and hardly any fat. I think I’ll be making more of my own Asian dishes from now on!
Spicy Noodle Soup
- Chicken broth (This depends on how many you are cooking for and how soupy you like it)
- 5 Ginger slices
- 3 Garlic cloves, smashed
- 2 tbs Light Soy Sauce
- 2 tbs Chilli Sesame Oil
- A handful of green leafy veg (I used choy sam, you can use spinach or anything you enjoy)
- A handful of oyster mushrooms
- A handful of diced firm tofu
- A handful of noodle of your choice (I used soba)
- 1 Egg
Bring the chicken broth to a boil with the ginger and the garlic. Turn it down to simmer for 15mins. Bring it back up to a boil and toss in the noodles. Once they start to soften add in the tofu and mushrooms. Break the egg into the pot and whisk it around to make the broth murky. Turn off the heat and add in the leafy veg and once it starts to wilt add in the soy sauce and chilli sesame oil. Voila! A simple nutritious and tasty meal.