Chinese Noodle Soup

chinese noodle soup

Noodles make for a quick lunch whenever I’m in a time crunch. Easy to make and in about the same amount of time it takes to run out for fast food but so much better. The quickness comes from using pre-cooked noodles. You can find them in the refrigerated section of the Asian supermarket or at natural food stores for organic versions. For this recipe, I used Ohana House Chow Mein Style Noodles. They’re organic, vegan, fully cooked and have a relatively long shelf life in the refrigerator. They also make buckwheat soba and udon noodles. I didn’t mean to sound like a commercial; I now return you to your regularly scheduled program.

Chinese Noodle Soup
Serves 1

3 cups water or vegetable stock
3 small fresh shiitake mushrooms sliced
2 slices 1/4″ round fresh ginger
2 cups sliced baby bok choy or spinach or other greens
6 ounces cooked noodles
2 slices veggie bbq pork or baked teriyaki tofu julienned
Cilantro for garnish
Soy sauce (optional)

In a wok, add the water or stock, mushrooms, ginger and salt to taste. Bring to a boil and then turn down to a simmer. Meanwhile, wash and slice the bok choy into 3/4″ pieces. Add the greens to the wok and bring up the heat to medium. Cook for about a minute. Add the noodles and cook for 3 minutes or according to the package directions. Spoon into bowl and top with the veggie bbq pork or tofu and cilantro. Drizzle with soy sauce if desired.

no croutons required

No Croutons Required is a new monthly food blogging event hosted by Lisa’s Kitchen and Tinned Tomatoes. Each month bloggers are invited to submit a vegetarian soup or salad recipe; this month’s theme is vegetarian soup. My entry is the noodle soup which not only is no croutons required but you don’t need a spoon either. I like to eat my noodles the old-fashioned way with chopsticks or if I’m in a real hurry with a fork. I usually don’t drink the broth but if you must, go ahead and use a spoon or go old school and slurp from the bowl.

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