Clear Ginger Broth

by Organikal on February 26, 2007

I made a delicious lunch yesterday, which I also had today and it was super delicious. If you’re a regular reader, you’ll know I eat a lot of soup – it’s tasty, healthy, quick & easy…

Here’s a soup inspired by the Far East;

1 litre veg stock
1 tbsp veg oil
1/2 red onion finely shredded
1 carrot finely diced
1 celery stalk finely sliced
Handful mushrooms, finely sliced
100g finely shredded green cabbage
1 inch fresh root ginger, very finely sliced
1 clove garlic, crushed
Good handful fine egg noodles, broken into small pieces
Good helping of soy sauce, to taste

Gently sautee veg in oil on a low heat for 5 mins or so, adding spices and stir.
Add stock, stir and bring to boil.
Simmer for 20 mins.
Add noodles and soy and simmer for 3 minutes.

Serve – delicious on cold days and a great substitute for chicken noodle soup if hungover – just add some shredded Quorn fillet if you feel you want a meatier texture, although the mushrooms themselves provide the meaty taste.

There was a missing ingredient for this soup – you see I only thought about blogging the recipe whilst eating the last few spoons this lunchtime, and I scribbled what I could see down on  a piece of notepaper. When I began to type up the blog I couldn’t read the second item on my list. I stared at it for about 30 mins but I couldn’t get it.  It looked like “reaomon”!! Off to the veg drawer – and of course – red onion! Another reason for using the blog to capture impromptu recipes – I really must do it more often, lest they all go the way of the missing brain cells….

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{ 2 comments… read them below or add one }

m0ok March 5, 2007 at 10:11 pm

Hope you remember ‘Kill it, Cook it, Eat it’ is on BBC3 tonight!

Reply

Organikal March 8, 2007 at 10:41 am

It was on too late for me… was it good?

Reply

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