Vegetable Noodle Soup

Noodle soup, or tang mian, is a very traditional dish eaten in China and other Asian countries. These noodles are typically made in a light broth and served with a variety of vegetables and proteins. Although very filling, these soups are very low in calories and contain essential vitamins and nutrients that help energize your day, making it a very popular lunch and dinner choice. If you don’t have some of the ingredients in this recipe, do substitute and add other vegetables to your liking! My recipe is by no means a strict instruction manual; it simply serves as a inspiration or basis for you to build on. Good luck in the kitchen and do give this soup a try sometime!

Total cooking time: 30 min.

Serving size: 2 bowls

Ingredients:

3½ cups of chicken stock or broth

1 cup shrimp, peeled

1 egg

5 brown mushrooms, sliced

1 cup tofu, cubed

½ cup carrots, diced

6 fish balls

½ green onion, sliced

1 clove garlic, minced

1 tsp. ginger, minced

2 tbsp. fish sauce (or soy sauce)

2 tsp. sesame oil

1 cup baby bok choy

2 ounces soup noodles

Directions:

1. Pour the chicken stock, garlic and ginger into a pot and bring to a boil. Season the stock with the fish sauce (or soy sauce) and salt and pepper to taste. Remember to taste later to adjust the seasonings.

2. When it comes to a boil, add in the shrimp and noodles. Boil for three minutes on medium-high heat or until the noodles begin to soften.

3. Then add in the carrots, baby bok choy, mushrooms, tofu and fish balls. Cook for another three minutes.

4. Gently crack an egg over the top of the soup. Do not stir it or touch it! Immediately cover the lid over the egg and let it cook for two minutes. This method will help poach the egg and create a runny yolk and set egg white.

5. Finally, drizzle the sesame oil on top, add the green onions, turn off the heat and cover again for one more minute.

6. Serve into a large bowl and enjoy!

~Anni Zhang