This delicious noodle soup is filled with vegetables and partially replaces noodles with carrot noodles, to make it nice and light.
I love noodles. I never did, but once I started cooking for myself I found out just how to turn them into the perfect dish. Like noodle soup. Add any vegetable you like, meat if preferred, cook this in a strong broth et voila! Delicious dinner or lunch is served. You don’t even need a recipe! Now, a little while ago I bought a spiralizer… So I decided to make some carrot noodles to go with this!
One of the things I like most about my blog is the ability it gives me to write. I love writing, always have, and this just feels like a good opportunity to play around. Tell stories, personal experiences or just the things that flow around in my head. However… This story telling won’t work if my brain is inactive! *grumpy face*
As you may have noticed by my many bored instagram-stories: I’ve been sick for a week. Sinus infection, apparently. And I’m bored to death! I want to cook, be able to taste my food, go to the library, visit the farmers market, do my regular daily things… But here I am, stuck on the couch!
So I think this blog is better off without any story telling. I’ve got no inspiration and my brain simply isn’t working properly… So I’ll leave it at just the recipe for now.
Okay, so recipe time! I used my delicious homemade chicken broth/stock/bouillon whatever you wanna call it… Find my recipe here. However, you can of course use any kind of broth you like. Use vegetable broth if you wanna make this dish vegetarian or even vegan.
Will I see you again next week? Hopefully with more stories to tell!This delicious noodle soup is filled with vegetables and carrot noodles. @VivianSAACClick To Tweet
- Chicken broth, 0.5 litres
- Leek, half
- Celery sticks, 2
- Mushrooms, 125g
- Carrot, 1 large
- Ramen noodles, 90g
- Chilli, 1 teaspoon
- Boiled egg, 2 (optional)
- Cook the noodles according to the package. Heat up half a litre of (chicken) stock.
- Wash and cut the leek and celery sticks into pieces of around 1 cm. Cut the mushrooms in half or quarters, depending on size. Add to the broth together with the teaspoon of chilli.
- Use a spiralizer to make carrot noodles. If you don't own one, simply cut the carrot into pieces. Set aside.
- Once the ramen are cooked, drain the water and wash them.
- Place some of the noodles in a bowl and top with the vegetables/broth. Carefully place some of your (crispy!) carrot noodles on top, and serve with the boiled egg!