Monday, 1 July 2013

Cod Fish Noodle Soup

Cod Fish Noodle Soup from Nomsies Kitchen

Hello, happy 1st of July and how was your weekend?

Mine was quite eventful, thank you for asking ;) I had a grand time at the Vamos Festival which was held on Saturday at Newcastle's Highbridge Quarter. It was a real carnival like atmosphere and the smell of various street food permeating the air was oh-so-wonderful. I love how you go to a street carnival where there is a myriad of food stalls and you are trying to pin point which stall a particularly delicious smell is coming from. Then you realise, it's impossible, it is delicious all over. Yum! After the carnival I stupidly stumbled into John Lewis, realised they had a sale on and spent way too much money on unnecessary things.

After all that fun, I wound up having a bit of an annoying cough today. I was really in need of some hot soup to soothe my itchy throat. Nothing spicy or oily to be on the menu.

Since it is a Monday night and I am home alone I was in no mood for time consuming preparations. In fact, I don't think I ever am! Fast, easy and fresh is the way to go I say.

As such, I decided to make a wholesome and throat soothing Cod Fish Noodle Soup. It took me all of 20 minutes to make. Kind of longer than instant noodles from a packet but more nutritious and better for you. When you sauté the ginger, garlic and preserved turnip together, the aromatic fragrance assures you that something good is happening. The hint of sesame oil also adds a nice fragrant punch to the dish. 

Cod Fish Noodle Soup from Nomsies Kitchen

Recipe for Cod Fish Noodle Soup
Prep Time 10 minutes/ Cooking Time 10 minutes/ Serves 1
You will need a lidded deep saucepan/pot
150gm Cod Fish (sliced)
2 cloves Garlic (diced)
1/2 Tbsp Ginger (diced)
1 Tbsp Preserved Turnip
1tsp Cooking Oil
1tsp Sesame Oil
400ml Water
1Tbsp Shaoxing Rice Wine
1/2 Tbsp Light Soy Sauce
1/2 Tbsp Fish Sauce
1tsp Chicken Stock Granules
1/2 tsp sugar
Dash of Pepper
80gm Dried Vermicelli
5 Cherry Tomatoes (halved) 
Approximately 6 Iceberg Lettuce Leaves (chopped)

For the Garnishing
1 stalk Scallions (sliced finely)
2 cloves Garlic (diced - to make garlic oil)
1Tbsp Cooking Oil
Coriander Leaves


1. Heat Cooking Oil and Sesame Oil until it is hot and then add in the diced Ginger, followed by the preserved turnip and lastly, the diced Garlic. Sauté together until nice and fragrant.

2. Add in the water and bring to the boil. Add in the fish slices. 

3. Start adding in all the seasoning to the stock. Next, add in the dried vermicelli. Cover and simmer for approx 5 minutes.

4. Meanwhile, quickly prepare the garlic oil for garnishing. Mix the diced Garlic you have prepared for the garnishing with the tablespoon of oil. Now you can sauté it in a pan until fragrant or you can pop the Garlic and Oil in a microwavable ramekin or dish, and cook on high for 1 minute. Ping and done. Do note I use a 800watt microwave, so you may need to adjust the cooking time in order to get crispy garlic and not crisp burnt garlic (yes, it has happened to me)

5. Now, go back to your simmering stock and add in the vegetables, bring to the boil. Once cooked, dish out and garnish with the Garlic Oil, Scallions and Coriander.

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