Pho & Co.

It's a pity to admit it, but my first Asian noodle soup was not during my Japan trip. It was in Seattle. It was one of those typical rainy days and I was on my feet to discover the city with a friend. That means hours of walking, while the wet is crawling into your cloths. When we were tired and gave up, we desired just a warm meal, a shower and bed. The first one led us to a Pho restaurant. It looked poorly with a very simple interior. But what do you not dare just to get something to eat quickly. The food options: Pho... with tofu, beef, chicken or shrimps. That's it. And as ordinary all of this sounds, when the huge bowl of soup was placed in front of me, the first spoon... it made my day.

Noodle soups all have one thing in common for me: they are healing. They bring the peaceful moment back in your mind when you are sick and your mother brings you a noodle soup to your bed. That's probably why it became one of my favorite meals. every time don't feel well. the weather is ugly outside or I had a tough day, I decide to have soup for dinner to light the situation up again.

Well, every culture has it's own noodle soup recipe and it's own name. In Thailand an Vietnam it's Pho. In Japan it's Ramen. In US the classical Noodle-Chicken-Soup and in Italy the Minestrone. For me each of them has it's pros and cons, so over time I build my own one as a mix of the originals. I take the broth and noodles from Japan. Spices and tofu from Thailand and vegetables from Italy. The nice with noodle soup: once you found the basis you like, you can always mix and match to your mood what to have in today.

Ingredients (1 Person)

500ml Beef broth

1 Garlic clove

1 teaspoon Minced Ginger

1 teaspoon Minced Garlic

1 teaspoon Mirin

2 teaspoon Soy sauce (less salty, medium)

Pinch of Chili Powder

1 cup tried Shiitake Mushrooms

50g frozen Spinach

50g Bean Sprouts

20g Tofu

50g Ramen Noodles

Spring Onion and White Sesame for decoration

1. Cut the garlic clove in small pieces and heat it up with a little bit of oil.

2. Add the minced garlic, ginger, chili, mirin and soy sauce. Stir it and let it cook for 1-2 minutes.

3. Add the beef broth to the mix and let it simmer for 10min. Your broth is done.

4. Put the frozen spinach and the dried mushrooms to the broth. Put on the lid and let it simmer till the spinach is not frozen anymore.

5. While waiting cut the tofu in small cubes. Also cut the spring onions in thin layers and the bean sprouts in smaller pieces. It makes them easier to eat afterwards.

6. When you spinach is done, put the Ramen noodle in hot salty water to cook. Be careful: they are much quicker done than usual ones! It takes max. 5min.

7. When the noodle are done, you can serve. Fill the noodle in a large bowl. Add the vegetables on top and cover all with the broth. For decoration as spring onions and white sesame. They are healthy and delicious.

Tip: When you buy the Ramen, get them from a Asian Shop and not the standard Supermarket around the corner. First of all they are cheaper, second you can make sure to get the right ones. The noodles should be the curly ones, usually pressed in round form. They look paler than the pasta we are used. I like those best because they feel fluffy and light when eating. The other ones can be pretty heavy.