stir-fry veggie noodle soup.
absolutely simple: saute a combination of what veg you have in your fridge, while waiting for the soup water to boil. cellophane noodles (or another quick-cooking pasta) is also a good bet.
if you also have some tofu (or feel like frying an egg), then add it on top.
the great thing about the saute is that the pan flavors infuse into the soup water, making a quick and tasty broth. this is particularly convenient, during those days when you don't want too salty a miso taste (or, in fact, any at all).
in today's noodle bowl, the broccoli and bell peppers were sauteed with store-bought lemongrass powder, as well as freshly ground fennel and coriander seeds. as i brought the saute to a close, i also shook a glug or two of rice wine vinegar.
i tell you: it was great. (-:
No comments:
Post a Comment