Cod, Kale, Mushroom & Glass Noodle Soup

cod kale mushroom noodle soup


A few years ago, A and I were at dinner with a really nice Chinese family who told us that in China, people usually prefer either noodles or rice. Growing up, we always had rice, and had the occasional doll noodles for a snack. If I had to pick between rice and noodles, it would be reaallllly difficult. I love them both equally. I know, that’s sort of a cop out, but seriously, I love them both.  

I love oodles of noodles in all shapes, colours and sizes: rice, udon, buckwheat, egg, glass (bean-thread/cellophane), ramen, spaghetti, vegetable, and heck, I even love those really doughy ones my mum used to make. However, I now only eat the wheat-free versions.

I particularly love noodle soups. I miss those chewy and extremely yummy Korean instant noodles I used to eat at university. Recently, I’ve been making a variety of noodle soups with vegetable noodles (made from courgettes/zucchini or sweet white potatoes), rice noodles and glass noodles, and flavoring the soup with Thai fish sauce. I find that the fish sauce gives the soup just the right amount of saltiness, sweetness and umami. To me, fish sauce is the new soy sauce (I haven’t eaten soy for a couple of years now).


COD, KALE, MUSHROOM & GLASS NOODLE SOUP

serves 1-2


Ingredients

  • 1 teaspoon coconut oil
  • ½ small onion, diced
  • 2 garlic cloves, finely chopped
  • 2-3 leaves lacinato/dinosaur kale, leafy parts cut into 1 inch strips, stem removed and discard/save for another recipe
  • 3-4 button/crimini mushrooms, sliced
  • freshly boiled water
  • 150 g (5.25 oz, 1/3 lb) cod fillet, cut into 2.5 cm (1 inch) chunks
  • 50 g (1.75 oz) dry glass (cellophane/bean-thread) noodles
  • Thai fish sauce, to taste
  • freshly ground black pepper, to taste
  • 2 green onions, finely sliced


Method

  1. Heat oil in a medium-sized saucepan until hot. Add onion and garlic, stir until fragrant and onion turns translucent.
  2. Add kale and mushrooms, stir for 1-2 minutes, or until the kale wilts down. Add about 360-480 ml (1-1/2 – 2 cups) hot water.
  3. Bring to a boil, and then lower the heat to simmer. Add cod and noodles. The water should cover the ingredients, if not, add a little more. Simmer for about 3-5 minutes, occasionally stirring with care as to not break up the cod. The fish should be cooked through and the noodles soft and pliable.
  4. Season the soup with fish sauce and black pepper* to taste. Transfer to a noodle bowl and scatter green onions on top. Enjoy!

* chili pepper flakes are also good

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