This is a variant of a simple noodle soup my family makes at home almost every other week. It takes less than 10 minutes to throw together, but the result is deeply nourishing. My grandmother always adds dried tofu skins, dried lotus seeds, dried mushrooms, shredded chicken or a fried egg to the pot, but as with all soups, it’s pretty much a vehicle for throwing in whatever you have in your pantry at any given moment. I went with an all green soup.
1 clove of garlic, minced
Spoonful of vegetable oil
Vermicelli/rice noodles (also called rice sticks)
Handful of spinach
1 egg or more
Coriander, sliced green chilis, green onions
Salt and pepper to taste
If using dried vermicelli noodles, re-hydrate in a bowl of hot water. Rinse the noodles and set aside in cold water until ready to use.
Fry the minced garlic until golden in a saucepan. Add your chicken stock (homemade, store-bought, water + Knorr cube, doesn’t matter) and a few drops of soy sauce and bring to a boil.
While the soup is simmering, fry an egg and set aside.
Add the noodles to the soup. Let the noodles warm up and put in the spinach. Top with your favourites (coriander/green chilis/green onions) and the fried egg.