Noodle Soup

This is a tasty, flexbile meal is inspired by this Burmese Fish Noodle Soup but you can easily make it veggie by using tofu instead of tinned fish and vegetarian Worcestershire sauce instead of fish sauce.

Ingredients (serves 2)

Broth:

1 x 120g tin of sardines in oil or 120gm finely diced tofu or tempeh
vegetables of your choice (eg leek, spinach, mushrooms, mange tout, red pepper etc)
1 aubergine, diced and pre-roasted (optional)
1 tablespoon paprika
1 tablespoon turmeric powder
3 garlic cloves, crushed
15g fresh ginger, peeled / 2 teaspoons ginger powder
2 lemongrass stalks, trimmed (optional)
1 medium onion, chopped
½ teaspoon chilli powder
1 tablespoon fish sauce, plus optional extra to taste
1 tablespoon lime juice
3 tablespoons oil

Noodles

Any noodles of your choice – cook according to packet instructions or simply pour boiling water over them. When soft, drain, stir in a little oil to prevent them sticking and let cool.

Topping options:
1 hard boiled egg per person,
chopped spring onion,
chopped coriander (put the stalks in the broth)
toasted nuts (eg peanuts or cashews, toasted in oven/air fryer/frying pan and sprinkled with soya sauce)
crispy chanal dal (split chickpeas soaked overnight, dried and fried in oil)
lime wedges
chilli flakes

Method

1. Heat 3 tablespoons of oil in a large pan over a medium heat. Add the chopped onion and cook gently for 5 minutes until soft and translucent.
2. Boil your eggs until hard boiled. Then place in cold water. When cool, remove shell and cut each egg in half.
3. Stir in the crushed garlic and ginger and cook for 1 minute. Then add your veg and sweat for approx 3 minutes.
4. Open sardine tin, crush the fish with a spoon or fork. Add to the pan with the paprika, turmeric, chilli powder and lemongrass (bash it first to release flavour).
5. Pour in 500ml water and 1 tablespoon of fish sauce and add the coriander stalks.
6. Bring to the boil, then simmer for about 10 minutes, stirring occasionally. Add more water if required to achieve the amount of broth you want.
7. Add the lime juice and extra fish sauce and seasoning as required.

To serve:

Place noodles in each bowl and cover with piping hot broth. Invite diners help themselves to the toppings they want.