A friend asked me for my top five favourite things to cook, and I listed them as follows:
Kari Kapitan (often with oyster mushrooms and firm tofu instead of the mock chicken)
Lentil Ragu + long pasta (sometimes also with tempeh)
Pasta Salad made with whatever is in the house (and, hopefully, five spice tempeh)
However then I realised I had missed one, because I have never previously blogged it; mostly, because I have never considered it worth blogging. Here, then, is one of the laziest things in my cooking repertoire: noodle soup.
Please note that when I say lazy, I mean it is lazy for me. Your laziness may vary. It is also a very flexible, forgiving recipe. You can add and subtract as you deem necessary (though I really mean it about the star anise).
makes: about two portions
2 or 3 bok choy (or a whole lot of chinese cabbage)
dark soy (you don't want it to go dark brown but you want it shaded - 3 tablespoons? less? something like that)
2 fresh chillis
5 cups water
1 tsp dry powdered stock, if you have it
1 inch fresh ginger, washed but not peeled
whatever noodles or tofu or frozen dumplings you have lying around the house, suitable for 2 people
any other vegies or whatever that you deem appropriate
Bring water to a boil in a pot. In the meantime julienne the carrot, saving the ends; cut off the ends of the bok choy. Throw these ends, plus the star anise, soy, chilli, stock and ginger into the pot. Reduce heat and let simmer for twenty minutes, lid on but ajar. When it smells AMAZING, add your vegetables and noodles and dumplings as appropriate. I like to use a stick of rice noodles and two cakes of yellow mee, already soaked in hot water and rinsed to remove the starch. If I'm using firm tofu I'll add it at the same time as the carrots to give it the opportunity to soak in the flavour. Add the bok choy leaves and stems separate from each other, but near the end. But not so near the end that they're not soft. SOFT BOK CHOY/CHINESE CABBAGE IS LIFE.
Remove the star anise, carrot ends and ginger before serving, unless you really want to eat boiled star anise (I don't recommend it).
I often eat with extra soy+chilli sauce that I make at the beginning of the process, which gives the chilli and the soy time to infuse each other.
This stock, with the same things but bigger proportions, is good for all sorts of chinese vego cooking. Also add garlic cloves (peeled) and oyster mushrooms to the stock while it's going for a fuller flavour. Very authentic. TRUST ME. TRUST THIS AZN FACE.