Noodles In Soup Recipes

VEGETABLE NOODLE SOUP

Steps:

• Heat the olive oil in a medium saucepan over medium heat; add all the vegetables, garlic and onion. Season with the salt, and cook until tender, about 6 minutes. Add the pasta and cook until slightly toasted and golden, about 2 minutes. Add broth, and bring to a boil over high heat. Cook, covered, until pasta is just tender, about 8 minutes.
• Stir in whatever herb suits you (or your young eater) and lemon juice. Season with pepper and additional salt, to taste. Fill thermos, pack in a lunch sack with crackers and cheese sticks and send off to school.

CHICKEN NOODLE SOUP

Steps:

• Pour the stock into a pan and add the chicken breast, ginger and garlic. Bring to the boil, then reduce the heat, partly cover and simmer for 20 mins, until the chicken is tender.
• Put the chicken on a board and shred into bite-size pieces using a couple of forks. Return the chicken to the stock with the noodles, sweetcorn, mushrooms, spring onion and soy sauce. Simmer for 3-4 mins until the noodles are tender.
• Ladle into two bowls and scatter over the remaining spring onion, mint or basil leaves and chilli, if using. Serve with extra soy sauce.

OODLES OF NOODLES SOUP

Steps:

• In a large saucepan coated with cooking spray, saute the chicken, carrots, onion, celery and garlic until chicken is no longer pink. Add water, pepper and contents of seasoning packets from the noodles. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until carrots are tender., Break noodles into pieces and add to soup; cover and cook for 3 minutes or until tender.

VEGETABLE NOODLE SOUP

Steps:

• Cook noodles according to package directions, drain and set aside.
• While noodles are cooking, heat oil in large saucepan over medium heat.
• Saute onion, stirring until pale golden, about 5 minutes.
• Add garlic, carrots and celery and saute until tender, stirring occasionally, about 5 minutes.
• Add tomatoes and reserved juice, broth, water, oregano, basil, bay leaf, and salt and pepper to taste.
• Bring to a boil, then reduce heat and simmer, partially covered, about 30 minutes.
• Stir in the beans and cooked noodles.
• Remove bay leaf.
• Sprinkle some of the parmesan cheese and chopped parsley on each serving of soup, or stir into saucepan prior to serving.

EASY NOODLE SOUP

Steps:

• Put stock, ginger, garlic, soy sauce and sugar in a saucepan, then heat. Simmer for 5 mins. Take off the heat, pour into a microwave-safe bowl, then cool. Throw in chicken and veg, cover, then chill for up to a day.
• When ready to eat, remove from fridge, then add the cooked noodles. Microwave on High for 2 mins, stir, then cook for 1 min more or until piping hot. Divide between two bowls or mugs, sprinkle with spring onions and add the lime juice.

SOBA NOODLE SOUP

Steps:

• Heat the oven (or a toaster oven) to 300. Bring a large pot of salted water to a boil. In another large pot, bring 10 cups of water to a boil; stir in the bonito flakes, turn off the heat and steep for 10 minutes, no more. Strain into a large bowl; discard the flakes.
• Put the soy sauce, mirin, sugar and a pinch of salt in the pot you used to make the broth; bring to a boil. Let it boil for a minute, then add the bonito stock; bring it back to a boil, and transfer 6 cups to a separate pot and keep hot. (This will be the broth for the soup; what remains is for cooking the eggs.) Toast the nori in the oven until slightly crisp, about 5 minutes. Cut into quarters and set aside. Crack the eggs into a bowl or a large measuring cup with a spout and beat until frothy.
• Cook the noodles in the boiling water until just tender, 3 to 4 minutes, then drain, quickly rinse under cold running water and drain again. Put a portion of noodles into each of four soup bowls. Using a circular pouring motion, slowly stream the eggs, 1/3 at a time, into the smaller amount of boiling broth; as the first third sets, add the second; as the second sets, add the third, then turn off the heat and let the eggs sit for a minute. In the meantime ladle the stock (the one without the eggs in it) over the noodles. Use a slotted spoon to scoop a portion of the egg into each bowl, garnish with the nori and scallions and serve.