The weather is changing. There is a gentle nip in the air. Nothing is more satisfying than a bowl of soup during this season.
You will notice that I do a lot of soups. The reasons are many. For starters, they are super easy, flavorful and so healthy. I also feel they are a complete meal. You can have protein, starch and veggies in one pot and you have a meal at your hands.
Today, I am making a noodle soup. I think this is a fun soup if you have a child or are a child at heart. I remember growing up eating a lot of noodles. Maggi mostly.. all my Indian friends are smiling right about now.
Eating Maggi noodles is almost like a right of passage in India. I remember making mine with a little extra broth so I could have that soupy feel to it.
Over the years, I discovered Pho , a Vietnamese noodle soup dish. I felt like I was in heaven 🙂
Then came the big bowl of Udon noodles. Yummy, satisying and heartwarming..
This recipe is my tribute to the many stages of my noodle soup loving childhood and well, adulthood.
To serve 4
4 cups of chicken broth (I always have homemade)
1 cup of shredded cooked chicken
1 cup of Udon noodles uncooked
1″ Gingerroot peeled and sliced thin
1 Clove of garlic smashed
Salt and pepper to taste
Simmer chicken broth, chicken, ginger, garlic and the bayleaves for about 10 minutes on medium heat. Add noodles and cook for about 3-4 minutes. Season with salt and pepper.
Serve hot with fresh basil, cilantro leaves, lime wedges, mung sprouts, sliced green onions, chili sauce and soy sauce.