It’s a bit rainy outside and I don’t feel like leaving the apartment today. Reading a book with a cup of hot tea at hand feels like a nice and relaxed way to spend the day for me. I don’t know what it is, but a rainy day always makes me miss my mom’s hot noodle soup – the best comfort food in the world to me!
I decided to make a noodle soup for lunch today with the ingredients available in the fridge. Later tonight, when it’s morning in China, I’ll probably give my family a call. It’s been a while since I last talked to my mom. I want to tell my parents that I miss them and I miss her noodle soup 🙂
Here is the recipe for this dish, hope you guys find it helpful. Feel free to replace some of the ingredients I used below with what’s available at your hand. I like this dish to be a free-style noodle soup that’s easy for everyone to make at home.
To make a nutrition balanced meal, as well as a tasty soup base, for the main ingredients of this dish; I choose to use a small bunch of spinach, some oyster mushrooms (they’ll help release great flavors to the soup and I love the texture of the mushrooms), a couple of chicken meatballs. I used a Japanese-style Somen Noodle for this dish, it’s very soft and takes only a couple of minutes to cook.
Other than freshly chopped green onion, I also threw some fried onion for topping to add flavor for my noodle, but this is totally optional. Below is a overview of how to make this dish. The total time needed is about 25 minutes. Next time, I am going to share a “Green Pepper and Pork” recipe, come back to check it out!
Below is the recipe for this dish. I would love hear from you guys, leave me a comment below!
- 1 serving Somen noodles
- 4 chicken meatballs
- ⅓ bunch spinach, throughly rinsed and trimmed
- ⅙ pound oyster mushroom, trimmed
- 2-3 stalks green onion, chopped
- a handful of fried onion for topping(optional)
- For seasoning:
- ½ teaspoon salt
- a touch of white pepper
- a touch of sesame oil
- Bring a large bowl of salted water to boil over high heat, and carefully add in the Somen noodle, cook for 3-4 minute until the noodle has turned soft (stir occasionally), fish the noodle out, rinse under cold water and set aside.
- After discarding the water used to cook the noodle, add 3 cups water back into the pot and bring to boil under high heat.
- Carefully add in the chicken meat balls and mushroom, boil for about 3 minutes until cooked through, add noodle and spinach into the pot, cook for another minute until the spinach has turned soft.
- Toss in a touch of salt, white pepper and drizzle with a touch of sesame oil for seasoning.
- Sprinkle with chopped green onion to serve.