Noodle and Beansprout Soup

This is a very simple version of a chinese-style noodle and vegetable broth.

Serving 2

1 onion or leek, sliced
2-3 cloves of garlic, sliced
½ chili, sliced in rounds
½ inch ginger, chopped small and then crushed with the back of a wooden spoon
a few large leaves of savoy cabbage, or similar, thinly sliced
mugful (or so) of beansprouts
100g marinated tofu, in small cubes
1 small bundle Mie (wheatflour), or other noodles
1 tbls sunflower oil
1 tbls dark soy sauce
½ tsp sesame oil
2 tbls sherry
 light soy sauce and black pepper to taste

Heat the oil in a wok. First add the crushed ginger then, after only a second or two, the onion. Stir fry over a high light for a few seconds until starting to char in places, then add garlic and cabbage.

When the cabbage is beginning to blacken, add the tofu, then the chili. After a few moments, or when it all begins to stick, slosh in the dark soy sauce, and continue to stir.

When all the liquid has evaporated, add the sherry and sesame oil. Allow to sizzle for a few moments, then cover with hot water (have more standing by for further top-ups).

Simmer for 5-10 minutes, or until the cabbage is almost cooked.

Add the noodles, and cook for a further five minutes or so.

Taste the soup and add light soy sauce/pepper if required. When the cabbage and noodles are soft, add the beanspouts. Allow a moment to wilt, then serve.

If the multiculturism isn't too much for you, I reckon this soup goes particularly well with hot ciabatta bread.

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