Joyce's Asian Noodle Soup

Jodi

A low cost, low fat, yummy nutritious meal

ingredients

Ingredients for Soup:
Home made stock (chicken, beef, fish or vegetable)
Noodles of any type or size
Vegetables, meat, wontons, prawns, fish – anything you have in the fridge!
Recipe for stock - The quality of the stock is very important to the outcome:
1 onion roughly chopped (can be fried brownish for added flavour)
2-3 sticks of celery roughly chopped
1 carrot roughly chopped
1/4 cup white wine, optional
Chopped chilli or chilli sauce to your tastes
1-2 teaspoons of sugar
1 tablespoon of light soy sauce
1-2 tsp of fish sauce
Ginger and garlic chopped
A little 5 spice powder
10-12 peppercorns and salt to your tastes
10+ cups of water, depends on amount of meat, bones etc you have.
The main ingredient could include one or combination of the following,
Chicken bones necks frames etc (or could be leftover BBQ chicken), prawn shells, fish heads and skeletons, meat bones or just more vegetables, corn, tomatoes - anything.

1
To make the stock:
2
Note that light frying before adding to the pot will produce stronger flavoured stock, beef bones can be baked until brown in the oven.
3
Boil/simmer the above for 1-2 hours (bones for 2-3) skim off any scum early. Strain into a pot etc and skim off any fat.
4
Stock can be used immediately or frozen in various sizes for use in soups or stir fries etc
5
To make the soup:
6
The content of the soup is chopped into bite size pieces (prawns left whole) and can be cooked in the stock (approx 1-1.1/2 cups per person) or fried then removed and added just before serving. Remember to deglaze pan with wine or water each time and add to pot.
7
Noodles should be cooked in a separate pot if starchy.
8
Combine all cooked items, and add bokchoy, shredded cabbage etc, beans, peas, dry fried shallots, carrots blanched, 1/4 tsp sesame oil, pepper and more of any flavours to liking.
9
To serve place noodles in serving bowls and ladle on soup, sprinkle on chopped spring onions, coriander, bean shoots.