eat your greens – a slurpy, spicy greens and noodle soup
In late winter and early spring the greens in my garden are running riot. One way that I love to use these up is to make an asian style noodle soup with lots of greens. It takes about 10 minutes to make and I think it is delicious. Tonight I used some leaves from a savoy cabbage that is starting to bolt, kale or silver beet would be great too. I’m also eating my way through a glut of sugarsnap peas so I threw some of these in. I also used some broccoli.
This asian style noodle soup is very flexible. Use whatever noodles, greens or flavours you have. I think it is slightly different every time I make it. This is tonight’s version.
Here’s a very vague recipe.
- 2-3 cups vegetable stock (I use massel stock/cubes/concentrate)
- 2 thin slices ginger
- 3-4 thin slices garlic
- 1-2 handful dry flat rice noodles
- 2 cups leafy greens (coarsley chopped)
- ½ cup broccoli (coarsly chopped)
- 1 handful sugar snap peas
- sesame oil
- kecap manis (indonesian sweet soy sauce)
- sriracha chilli sauce
- light soy sauce
- Cook the noodles in the stock with the ginger and garlic. The time will vary depending on whether the noodles are dry or already cooked. This usually takes around 5 minutes for dry rice noodles.
- When the noodles are done add the greens and cook until they are bright green and just done, around 2-3 minutes.
- Add the seasonings to taste. You can use as much or as little of these you like. Taste and adjust.