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If I’m on my own at home and feel like a simple hot lunch, this vegetable noodle soup is what I’ll invariably make, as it’s healthy and filling. It’s also great for using up bits and pieces of vegetables. From start to finish, it takes about 20 minutes, and once you have the basic ingredients, it’s very easy to replicate or adapt to your own taste. In fact, this is my special version that’s been adapted from a Japanese recipe I found many years ago. Now it’s become my Chinese-Japanese hybrid! It’s one of two noodle lunches (XO Scallops With Noodles) I can make really quickly, almost without thinking.
Hi There!
Just returned from a 6-week trip throughout China, and found that I dearly miss what was to become my new breakfast tradition: rice noodle soup. It was served with a sort of pickled, spicy green bean salad, fried minced pork, green onion, and some kind of green veggie reminiscent of the leaves of broccoli rabe.
Do you know what that might be called? I ate it from the east to the west, but toward the south it sort of faded out and no one seemed to know what it was I was trying to find. I would love a recipe, if this sounds somewhat familiar to you.
Thanks so much!
Ro