Udon noodle soup
This is a super-simple cheat's version of a Japanese noodle soup which my sister made originally, before I adopted it as a super easy dinner option. There are very few ingredients, and all you have to do is throw everything into a pot to get a really quick soup which is both warming and light. If you get some of those pre-cooked noodles it's also really great as a lunch at work - just make the broth the evening before and then at work throw in the noodles and microwave it all together.
Serves 2.
Chop a handful of mushrooms and 3-4 spring onions. Fry for a few minutes in a medium-large saucepan with a splash of oil, then pour in 2 mugs of water and bring to the boil.
Add 2 tbsp teriyaki sauce and 1 portion of noodles. Cook for as long as the noodles need [check the instructions on the pack], keeping an eye on the pot to make sure that the water doesn't all get soaked up and you end up with a soupy consistency. That's it.
You'll need to master the art of chopsticks - or a fork - and spoon to grab a hold of all these slippery noodles!
This is adapted from a Good Food recipe.
Chop a handful of mushrooms and 3-4 spring onions. Fry for a few minutes in a medium-large saucepan with a splash of oil, then pour in 2 mugs of water and bring to the boil.
Add 2 tbsp teriyaki sauce and 1 portion of noodles. Cook for as long as the noodles need [check the instructions on the pack], keeping an eye on the pot to make sure that the water doesn't all get soaked up and you end up with a soupy consistency. That's it.
You'll need to master the art of chopsticks - or a fork - and spoon to grab a hold of all these slippery noodles!
This is adapted from a Good Food recipe.
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