Entertaining – Veggie Noodle Soup

Now that I live on my own, I love having friends over for a meal and company. Recently, I wanted to have a dinner for some girlfriends on Valentines Day, but since it was supposed to snow that day, I wanted to make sure that it was a warming and cozy meal. Also, since we live in Edmonton, I wanted to do in such a way that if a small amount of snow became impassable snow/ice/terribleness mix, that I could freeze the soup for later uses since we all live in different areas of the city and sometimes winter driving is just a no-go here. It ended up being a good idea since for varying reasons, our party of five became a party of three.

What I came up with was a slightly spicy, veggie filled soup that everyone loved.

Veggie Noodle Soup

$7.31 for a party of 5, or $1.46 per serving

Broccoli Slaw – $1.78

Mushrooms- $1.24

Brussel Sprouts- $1.80

3 Packets of Instan Ramen Noodles- $0.75

Mushroom Stock- $1.74

Pantry staples- grated ginger, garlic, chili flakes, sriracha, soy sauce, sliced celery (this is down here because I actually don’t think it added much so leave it out if you’re trying to save your veggies)

Start by trimming your brussel sprouts, cutting them in half, and tossing them into the over at 375 degrees celcius with some salt, pepper and slight drizzle of olive oil. These will need pulled out in 15-20 minutes, just make sure they’re soft.

Next, grate ginger and garlic into a large pot where you’d like to make your soup and turn on the heat. Add some chili flakes and let this get a bit toasty, then add in your broccoli slaw and mushrooms and start cooking those up.

At this point I add 1 to 1.5 of the flavoring packets from your ramen noodles. I stir it around and coat the veggies in it just as they are getting soft, then add some sriracha, then some soy sauce and really just try to infuse all of those vegetables with the yumminess. Just watch how much soy you add because those flavoring packets can be reeeallly salty, you can always add a touch later.

Then, I add an entire container of mushroom stock and 3 cups of water to make up the liquidy portion of the soup. In a separate pot I make the noodles, so that if you have extra stock you can just freeze it or save it for the next day. If you cook the noodles in there, it’s just not good.

To assemble, put noodles in the bowl and then ladle as much stock (and veggies!) as you like into the bowl. Top with roasted brussel sprouts and enjoy!