Easy 15-Minute Noodle Soup
When you’re starving, how fast do you want your food? For me, it’s “right now!” But let’s be sensible – I give myself a generous 10-15 minutes to whip up something quick, easy, and delicious. Of course, life isn’t always that simple, especially when your fridge and larder seem to conspire against you. I often find myself craving certain dishes, only to realise I’m missing key ingredients. Sound familiar?
Instead of dashing to the supermarket, I do what any resourceful foodie would – improvise with whatever I’ve got!
The Fridge and Larder Treasure Hunt 🥬🌶️
On one such occasion, my fridge offered up some organic sausages, a couple of eggs, and a Japanese-style flat cabbage. Over in the larder, I found half a packet of Pho noodles and a delightful assortment of essentials: toasted sesame seeds, Korean chilli pepper powder, and fried shallots. My freezer? A few handy packets of chicken stock, perfectly portioned at 600ml. With these ingredients staring back at me, inspiration struck – a quick, flavoursome noodle soup, ready in just 15 minutes!
The Noodle Soup Mash-Up 🍲✈️
First, I de-cased the sausages and rolled the meat into small, rustic balls. As I assembled my noodle soup, I couldn’t help but chuckle at its international flair – a true global fusion. This bowl of noodle soup boasted ingredients from more than four countries! It wasn’t intentional, but thanks to globalisation, whipping up a dish with international influences has never been easier.
I hadn’t planned to blog about this hastily assembled meal – it was born out of hunger and sheer convenience. But as I savoured each bite, I knew I had to share this wonderfully globalised creation with you.
The Joy of Global Ingredients 🛒🌎
These days, you don’t always need a special trip to the Asian/Oriental supermarket for authentic ingredients. My local supermarket stocks a fantastic range of Asian goodies – they even carry my beloved mama instant noodles! So, if you’re in the mood for a warm, comforting, and oh-so-easy noodle soup that’s bursting with flavour, this recipe is your go-to.
Prep Time: 20 minutes
Cook Time: 30 minutes
Yield: 2 persons
Ingredients:
120g rice sticks
600ml chicken/vegetable stock
2 organic sausages, casing removed and shape into small balls
6 cabbage leaves, chunkily chopped
2 eggs
1 tsp Korean chili pepper powder
2 tsp toasted sesame seeds
salt and pepper
Method:
1. Bring a saucepan of water to the boil, put the rice sticks and cook for 2-3 minutes until softened. Drain and rinse under cold running water. Set aside.
2. Bring the chicken stock to the boil, add the sausage balls and cook for 1-2 minutes. Then, add the cabbage, cook for 2-3 minutes until softened. Lower the heat and further cook for 2 minutes. Meanwhile, in another saucepan, poach 2 eggs.
3. Season the soup stick with salt and pepper. Add the Korean chili pepper powder. Divide equal portion of noodles in individual bowls, add the poached eggs. Then divide equal amount of sausage balls and cabbage into each bowl. Pour over piping hot stock. Sprinkle some toasted sesame seeds, if liked. Serve immediately.
