The weather in the pass few weeks in Berlin has not been so good. The temperature in most days is below 20 degree Celsius. Doesn’t really feel like it is summer. I wonder where our summer has gone! I was sitting at my dinning table this morning and thinking of what should we have for dinner in this cool, rainy evening. Well, I thought it would be nothing better than having a nice bowl of warm noodles soup!
I love noodles soup, it is also one of the popular dishes in Macau (or in Southeast Asia). There are all sort of noodles soup: dumpling (won-ton) noodles soup, fish balls noodles soup, noodles soup with beef belly, you name it! There are also plenty of different types of soup based, clear broth, curry broth, chili broth etc.. The soup base in this recipe is made with ginger, coriander, and chili. I find this soup simple yet fragrance, the taste is not overpowering and most important of all, is loved by my little one!
The other reason I like about noodles soup is there are endless of combination, as flexible as it can be. In this recipe, I used soba noodles (buckwheat noodles, a popular noodle in Japan and Korea), as it is full of nutrients and I like its texture. But you can use rice noodles, egg noodles, vermicelli (glass noodles made with Mung beans) or even spaghetti if your little one prefers it!
For the noodles:
- 250g Soba noodles
- 2 Chicken thigh fillets (or chicken breast fillets) – approx. 300g
- 180g broccoli florets (don’t throw the stem away! Use it for fry rice or vege stir fry!)
- 1 small bunch of coriander, roughly cut into strips (reserve some leaves for garnish)
- Half a long red chili, de-seeded, removed the membrane (it is the hottest part of the chili) and cut into strips
- 2cm piece of fresh ginger, finely sliced
- 1tbsp. vegetable oil
- 800ml good quality chicken stock
- 4 tsp. fish sauce (or to taste)
For the chicken marinade:
- Salt and pepper
- 1 tbsp. sesame oil
- ½ tsp. ground sweet paprika
- 1 tsp. Chinese five spice
- Squeeze of lemon juice
**Tips: if you have left over chicken from a roast dinner, use the meat for this noodle soup recipe, it is a great way to use up your left over meat!
First to marinate the chicken: put chicken fillets into a medium bowl, add all the marinade ingredients and mix well. Leave to marinate for at least 3 hours or overnight. Preheat the grill on full. Lay the chicken fillets on a baking sheet lined with tin foil (or in a baking dish). Then put it under the grill for about 20 minutes or until the chicken are cooked through (turn over the fillets half way through cooking to make sure both sides are nicely cooked). Sliced the fillets into small strips or bite size pieces and keep warm.
While the chicken is in the grill, cook the soba noodles in a large pot of boiling water for 4-5 minutes, or until just tender. Drain well, then refresh under cold running water until the noodles are completely cool.
To make the soup: put a wok or heavy base saucepan on high heat. Add one tablespoon of vegetable oil into the wok, then the ginger, chili (I promise the soup will not be spicy hot if you removed the membrane properly, the chili really makes a difference in the taste!) and coriander. Fry until fragrance. Pour in the chicken stock. Once boiled, turn the heat down to medium low, add the fish sauce (it depends on the chicken stock you use, some are more salty than others, so you could add the fish sauce gradually, and adjust the amount to taste). Once you are happy with the taste of the soup, add the broccoli florets into the soup and cook for 4 minutes (turn the heat up again when cooking the broccoli). Remove the broccoli from the soup with a slotted spoon, set aside and keep warm.
Now add the soba noodles to the soup for a couple of minutes but no more than that! You don’t want to have soggy noodles! Divide the noodles in bowls and add the chicken, broccoli, then ladle the soup over. Garnished with coriander leaves.