[baby gifts]:: use your noodles

I am trying to take a few days off a week to spend purely with family while we get acquainted to our newest addition to the family, Indigo. I have been showered with guest posts from lovely and inspiring bloggers in order to keep this space fresh, creative and insightful. A feel truly blessed to be given such a special present from these talented writers. If you have time, please take a moment to wander through their spaces and say hello.

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Use your noodles

with love from Michelle from Hugo and Elsa

Sometimes we have two sittings for weeknight dinners at our house, simply because the Mr isn’t home til late. Cooking two dinners is a bit of chore but I often cook his noodle soup, a favourite with my children, which only takes about 5 minutes. This gives more time to cook something more elaborate and spicy for the adults to eat later.

As long as you have the noodles and soup in the cupboard, you can make the rest with whatever fresh ingredients you have on hand. It’s a great stand by recipe to have at your fingertips.

Easy Noodle Soup

Ingredients

Organic soba noodles - I buy these from the supermarket. Each pack has three bundles of noodles and I use one bundle for two small children. I like soba noodles because they contain buckwheat flour which is very nutritious and has a lovely nutty flavour.

Vegetable stock – (I use Spiral Instant Dashi Blue which is made from seaweed and shitake mushrooms which you can pick up at the health food store. It seems pricey, about $12 a pack, but that will makes 20 serves of this soup). But you could use any of your favourite stock or stock cubes (I like the massel brand) but if you’re using cubes, just watch for saltiness.

1 cup of vegetables made up of broccoli florets, matchstick carrots, sugar snaps, sliced mushrooms, peas or whatever vegetables you have on hand.

A handful of diced tofu or sliced Chinese omelette

• Cook noodles as directed on pack, drain and divide between two serving bowls.
• Meanwhile, measure 2 cups of water (or stock) into a small saucepan, bring to the boil then reduce to a simmer. Add ½ packet of dashi stock. Season to taste with a few drops of soy sauce. I might add a few slices of ginger and garlic for extra flavour to the broth and remove before serving.
• Add vegetables and tofu if using and simmer for up to a minute depending on the vegetables. They should stay crunchy.
• Check the seasoning again, adding more soy if required and some mirin and sesame oil. Divide the vegetables and tofu onto the noodles and pour soup over the top. Top with omelette strips. Allow the soup to cool a little before serving
• Best enjoyed with loud slurping noises.

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Thank you Michelle for sharing this yummy heart and body warming recipe. We all need ideas like this up our sleeves when we're struggling for time and want to prepare a hearty home cooked meal.

xo