We’ve been eating a lot of new dishes at The House on High Street, lately! I’ve been experimenting with new ingredients in an attempt to replace a few that I haven’t been too happy with. (More on that, soon.)
Anyway, it’s been so cold outside! I’ve been craving hot soup with a lot of flavor and just enough spice. I decided to experiment with essential Chinese Food ingredients because I just love that ginger/soy/sesame/chili sauce flavor!
I’m happy to report that the broth in this soup is a perfect blend of Asian flavor. Hot, sweet, and spicy. It’s a versatile recipe. You can add beef, fish, and/or shrimp along with any vegetables that you want, really. (Bok Choy, spinach, celery, water chestnuts, bean sprouts, etc.)
So, I hope you try this recipe and enjoy it as much as Scott and I did. It only took me 20 minutes to throw it together. (That’s half the time it took me to write this post!)
Spicy Asian Noodle Soup