Asian noodle soup

This noodle soup may look a bit like Vietnamese pho, but it’s very much its own thing. It’s my go-to way of eating plenty of fresh vegetables even in winter—in a form that feels warming and comforting. All the vegetables are tucked away at the bottom of the bowl, lightly cooked by the hot broth but still crisp and fresh.

I always keep a stash of instant noodles in the cupboard, but simply soaking them in hot water rarely appeals to me. Instead, I use these quick and easy noodles as a base for something far more satisfying—and healthier too—by adding a fragrant broth, fresh vegetables, and a bit of protein.

This quick and comforting noodle soup recipe is all about fresh ingredients, bold flavours, and minimal effort. A fragrant broth infused with ginger and garlic, silky noodles, thinly sliced meat, and crisp raw vegetables come together for a light yet satisfying homemade noodle soup you can make any day of the week. It’s fast, flexible, and perfect when you want something warming without spending hours in the kitchen.

Serves 2

Ingredients

100g beef fillet (preferably tenderloin)

1 pack or 200g udon noodles (Lidl)

1l stock (beef or chicken) or 2 stock cubes + 1l water

5cm piece of ginger

1/2 small garlic

1 carrot

1/4 long cucumber

4-5 radishes

handful baby spinach

cilantro

basil (4-5 leaves per portion)

spring onion

Method

Peel the ginger using the edge of a spoon, then cut it lengthwise into thin strips. Crush and finely chop the garlic.

Slice the meat very thinly into bite-size pieces and set aside.

Prepare about 1 litre of good-quality stock. You can use store-bought stock, stock concentrate, or stock cubes dissolved in water. Pour the stock into a pot, add the ginger and garlic, cover, and bring to a boil. Let it simmer for 10 minutes.

Meanwhile, peel the carrot and cut it into thin julienne strips. Prepare thin strips of cucumber and thinly sliced radish. Chop the spring onion and cilantro. Divide all the vegetables and herbs between two bowls and set aside.

Open the packet of noodles. If it includes seasoning sachets, add them to the stock and adjust to taste. Add the noodles to the boiling stock and cook for 3–5 minutes, or until just tender. When the noodles are cooked, add the meat, stir gently, and boil for 1–2 minutes, until the meat changes colour.

Pour the hot noodles, meat, and broth over the raw vegetables. Finish with extra herbs if you like, and serve immediately.