Noodle Soup

Ingredients

• Noodles: handmade noodles, dragon-whisker noodles, noodle fish, instant noodle cakes, any kind of glass noodles, or any other noodle form you like.
• Vegetables and toppings: a mix of meat and vegetables is recommended; just wash whatever you like. For example:
• Meat such as beef, lamb, fish or shrimp (raw or cooked)
• Eggs such as chicken, duck, goose or ostrich eggs
• Soy products such as tofu cubes, tofu sticks or tofu skin
• Lettuce, spinach, romaine lettuce
• Vegetables such as green peppers, tomatoes and carrots.

Steps

1. First cut the vegetables and toppings into pieces no larger than 4 cm per side so they cook through easily
2. If using raw meat, put it in cold water first, cover and bring to a boil, skim off the scum on top, turn off the heat and take out the half-cooked meat for later
3. Bring the water to a boil over high heat, then turn down to medium
4. Add the ingredients that take longest to cook (e.g. half-cooked meat and mushrooms go in first). To be sure they are cooked, time 10 minutes after it boils; add 5 more minutes for especially large pieces.
5. Add the noodles and stir a little so they are fully in contact with the soup; keep it at a gentle boil and cook for 5 minutes. White foam tends to form after adding noodles; lift the lid a little to vent or remove it.
6. Add quick-cooking ingredients such as leafy greens, stir so they are submerged, and cook for 2-5 minutes
7. Turn off the heat, then add salt, pepper, sesame oil or any seasoning you like, stir and serve