Noodle soup

A quick soup can save the day when you do not know what to cook and have no time to do the groceries. Usually I always have at least noodles, bouillon powder, carrots and eggs at home, and that already makes a basic soup. Add whatever you find in the fridge plus spices, and there you go - a warm soup is on the table!

Cooking time

ACTIVE: 1 min

PASSIVE: 10 min

Ingredients

(4 servings) 

1 liter water
Bouillon powder (to make 1 litre bouillon)
250 g rice noodles
2 table spoons soy sauce
2 large carrots
3-4 cm leek
4 eggs
Spices: handful of coriander, few thai basil leaves, lemon grass, chili… dried (add to bouillon) or fresh (sprinkle on ready soup)
Optional: 200 g tofu or thinly sliced beef, avocado

Preparation

Boil the eggs, slice carrots and leek, chop coriander.

Prepare the rice noodles as instructed (usually pour boiling water over noodles and leave for 3 minutes, then rinse with cold water).

Heat 1 litre water in a pot, add dried spices and bouillon, through in carrot slices and let boil for 2-3 minutes. Add soy sauce and tofu or meat (if meat, must be sliced very thinly) and leave standing as you prepare the servings.

Prepare the servings: place 1/4 of noodles in a bowl, add 2,5 dl bouillon with carrot pieces, sprinkle with leek and coriander (plus other fresh herbs) and add a halved egg on top.