Is life more than just the glimmer of light reflecting on its surface? Let’s make a noodle soup and see if we can reach the depth of it!

Noodle soup can be anything as long as we put noodles in. Most of us though expects something similar to what we already have tried in the form of instant Ramen or Chinese takeaways. So, although it’s quite tempting to just make a chicken soup and throw some pasta in it, the end results -however delicious- won’t necessarily please anyone expecting noodle soup.

Noodle soups aren’t special because of noodles but because of the spices, herbs and vegetables used for their making. The ingredients are as versatile as many people making the soup by country, region, or family.

Some use sea food, others add chicken, eggs, pork, beef, or anything in between to personalize the experience but things don’t just stop there.

What are noodles made of?

The noodles itself can be made out of various ingredients. Probably many of us guilty of thinking, due to the noodles Easter origin, it is made of rice. Although that can be the case, it is not necessarily happen all the time. There are many noodles out which are made of other ingredients, such as konjac, buckwheat, yellow wheat, or plain old wheat that Italians use to make pasta.

Although nothing can stop us from making our own noodles – and homemade fresh pasta always tastes better- to get a more authentic Asian takeaway / cup noodles experience, our best bet is to grab a bag of noodles from a grocery store that sells them. The second best bet would be cooking our pasta in baking soda infused water just like we do it with pretzels.

Lucky for those on low carb or keto diet, there are low carb shirataki noodles out there. The best news is that shirataki noodles aren’t something we just made up to please the ever-growing masses of keto dieters but it’s a traditional Japanese food made of the Konjac plant.

What’s the secret of noodle soup?

Of course, a healthy amount of caution is always advised before hoarding up a year worth of supply, so always try new ingredients to see if our body is ready to live on them.

Once we master the soup, we can try charting out into authentic pasta making adventures and invest in pasta making machines or master the art of artisan handmade pasta, just like our great great grandmothers did.

But for tasting the water just stock up with soy sauce, get some green onion, maybe a bit of ginger and some hot spices to see if Instant Ramen can be beaten.

Ingredients

½” / 1.5 cm Ginger (peeled, sliced)
2 cloves Garlic (crushed)
2 tablespoons / 15g Red bell pepper (finely diced)
2 tablespoons / 15g Celery (finely diced)
1½ tablespoon / 20ml Soy sauce
½ teaspoon / 2.5ml Toasted sesame seed oil
2 cups / 500ml Broth (Chicken, pork, beef) Check out how to make (Chicken Soup Recipe or Bone Broth Recipe )
1 cup / 250 ml Water
6oz / 200g Noodles (use finely sliced leek or Shirataki / konjac noodles on Keto)
2 tablespoons / 25 Scallion for dressing

How to make Noodle soup

Pour soy sauce and toasted sesame oil into a pot then add ginger, red bell peppers, celery and garlic.
On high heat saute until the garlic gets fragrant for about 2 -3 minutes.
Fill it up with the broth / stock. We can dilute the soup with some water so we’ll have more at the end but don’t add more water then the broth.
With the lid on, bring it to boil then turn the heat to medium to low and let it simmer 10 – 15 minutes. The longer ginger and garlic are in the soup the more pronounced their flavor will be. Try the soup and remove them when desired.
Add the noodles. On keto, we can finely slice vegetables like zucchini, leek or we can simply use low carb Shiritaki / konjac noodles.
With the lid on cook until the noodles soften up for about 3 – 5 minutes. Serve with finely sliced scallion garnish.