Noodle Soup

I finally gave in to the pressure and curiosity.

After months of seeing recipe after recipe using spiral cut vegetables I gave in and ordered a Spiralizer

spiralizer

I used it last night for the first time and this morning the first thing my daughter asked was “are we having more of those noodles for dinner tonight”

Based on that question, I am guessing the Spiralizer was a big hit.  Now it could be the newness of this fun gadget, but the chicken and noodle soup we had last night was delicious. The kids knew the noodles were made with turnips and they still inhaled the soup.

I used a basic Ramen soup recipe that is a favorite with the entire family, but instead of using regular Ramen noodles I used turnip noodles.

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As would be expected the turnip noodles were a little more firm than regular noodles, but they were still soft and slurpable – and a slurpable soup is one of the highest compliments my kids can offer.

I was missing a lot of ingredients when I made this.  I usually add spinach and sometimes Shiitake mushrooms or soft boiled eggs.  I also like garnish with lime juice, hot sauce and cilantro. But that is one of the things that makes this soup so fantastic, even if you are missing ingredients it is still delicious!

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If you haven’t succumbed to the spiral craze this is a super yummy soup with regular noodles.  If you are spiral crazed try some other veggies and share the results.

As a side note, when I make this soup, I put the chicken in the freezer for about 30-60 minutes before slicing. It is much easier to thinly slice the chicken when it is partially frozen.

Ramen Noodle Soup

2 boneless chicken breast, thinly sliced
6 cups chicken stock
2 teaspoons curry paste
1 tablespoon freshly grated ginger
2 cloves garlic, finely minced
1 carrot thinly sliced
2 turnips, cut into spiral strip
3 scallions, thinly sliced
2 cups baby spinach

In a large pot add sliced chicken breast, stock, curry paste, garlic and ginger. Cook over medium heat for about 10 minutes or until chicken is cooked. Add carrot and turnips and cook for another 5-10 minutes or until the turnips are soft. Add scallions and baby spinach. Once the spinach has wilted serve and enjoy!

Serve with lime, hot sauce or soft boiled egg if desired

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