In case you wonder, I am a huge fan of noodles! 😀 I eat noodles every other day in my daily life. I guess it is a typical Asian/Chinese habit. Once I was into a low carb diet, you can imagine how hard it was for me. I felt shaky for not eating carbs, my body simply did not like it at all. Anyway, noodle is being a big part of Asian’s life. We never get bored of it, because you can make so many version of noodle: stir-fry, cold & warm salad, soup, wrapped in spring roll, deep-fried, ‘dry-mixed/干捞’, and even as a sweet dessert. I simply love it!
Chinese people eat noodles any time of the day, at least I supposed. For me it has mostly been my breakfast, even in Finland. When I was little, I lived in a village where there is a local noodle hawker stall by the street run by my grandma’s friend. And that was mostly what I ate during my childhood, just before my kindergarden bus came to pick me up. 😀 However, that egg noodle is different than this recipe. It is actually called dumpling noodle soup (云吞面), which I believe is cooked with pork bones broth and usually served with Char Siew and dumplings with minced-pork and prawn filling. But guess what, this vegetable broth that I made is so tasty and sweet that it goes so well with egg noodle! And it’s healthier and lighter too, without the unnecessary animal fat. Once you get the broth done, it takes minutes to get your noodle soup ready. Excellent!
Vegetable broth ingredients:
I Celery stalk
1 Spring Onion
3-5 Dried Chinese shiitake mushrooms, soaked in water
3-5 Champignon mushrooms (optional)
3 l water
Dash of salt and pepper
1. Cut vegetables in chunks. Bring water to boil in a broth pot and add in all the vegetables.
2. When it comes to boil again, turn to medium heat and cook for 2 hours. Season with salt and pepper.
Note 1: You can play around with the ingredients, for example by adding ginger, pickled mustard, garlic, dried chill, cabbage, tomato, spring onion, leek, lemongrass, soybean, etc. These all bring extra flavour and fragrance to broth/ soup in general. But not too much of each, and please don’t put everything I just said! Otherwise the taste will be overpowering, or completely mess-up.
Note 2: You wanna add enough water when making a broth, and not to add water anymore once you get the cooking started. It will ruin it. 😉 Taste bland.
(Make 2 servings)
Warm noodle soup ingredients:
100 ml Vegetable broth
150g/ 2 portions Dried egg noodles
4 tbsp Soy sauce
Dash of white pepper
4 Champignon/ Shiitake mushrooms
6-8 Broccoli florets
1 cup Dried soy meat
1. Pour broth in a sauce pan, add in noodles, dried soy meat and vegetables and bring to boil. Cook for another 3 minutes (or depends on how long your noodle needs to be cooked). Season with soy sauce and white pepper. Served with additional fried onions or chopped spring onion. Enjoy!
Note 1: Any meat or ingredient could go well with this broth, like pork, tofu, chicken, fish balls, anchovies or dumplings, as well as the vegetables. I like to add in ingredients that help me to balance my carbohydrates, protein and veggies intake. And you should too!
Note 2: Cook the noodle separately if you know your noodle will release too much starch, which can change the flavour of the soup.
You wanna get a good broth for noodle soup because that seems to be the most essential thing in the final outcome, and it is worth to invest in a bottle of good quality soy sauce as well ( I recommend buying from ethnic stores). And I’m not saying that my broth recipe is perfect, but it is good enough for home cooking at least. And it is also money wise. 😉
In Finland, whenever you get sick, the doctor often asks you to drink tea and honey for healing. But in Malaysia, the doctor will ask you to eat porridge and this kind of clear noodle soup. And I think I might have converted my husband to a Chinese too, since what he asked for was noodle soup whenever he got sick. Ha ha ha! (evil face)