Name: Leftovers Noodle Soup
Prep time: 10 min
Cook time: 15 min
Ingredients: 3-4 cups quality chicken stock (use 3 at first & keep extra cup on hand to adjust stock if necessary. You can also crumble in a stock cube for added depth.); 1 tbsp soy sauce; 1 tbsp oyster sauce; ½ tsp chilli flakes (optional, also can add more); 1 tsp ground ginger (can add more); 1 clove garlic, minced or ¼ teaspoon garlic powder; 1 tsp ground coriander or whatever to your taste; drizzle sesame oil (optional but really adds something); 2-3 packs instant noodles or udon noodles (you will need to judge packet); leftover cooked chicken or beef, finely sliced or shredded (leave out meat for a vegetarian dish) or raw prawns (shrimp, about 6 each depending on size); whatever vegetables you have to hand; fresh herbs to garnish

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Home alone? Want something fresh, hot, and tasty but can’t be too bothered? Oh, and you want to eat in 15 minutes? Welcome to leftovers noodle soup.

I have another noodle soup recipe here, adapted from Recipe Tin Eats. The leftovers noodle soup recipe on this page is even more basic. It arose from the challenge of trying to come up with a dish with whatever ingredients I had to hand. As I slurped it down in front of the television, I felt particularly wholesome, knowing I used up little bits of this and that, which may otherwise have gone to food waste.

The main point is to throw together flavours you think might work, and then taste, and adjust the flavourings if need be, as the soup reduces. I’ve also been surprised to find herbs that I wouldn’t associated with Asian bases worked quite well.

“I’ve said that for thirty years my mother served her family nothing but leftovers, and it wasn’t until I was out of college that I began to wonder ‘Left over from what?’ We sent a team of anthropologists in to look for the original meal, but it was never found.”
-Calvin Trillin.US Journalist, humorist. As quoted in The New Yorker Nov 14, 2008

Ingredients

Broth

3-4 cups quality chicken stock (use 3 at first & keep extra cup on hand to adjust stock if necessary. You can also crumble in a stock cube for added depth.) Note: a cup is either 250ml or 240 ml (US) depending where you live. I am using 250 ml
1 tbsp soy sauce
1 tbsp oyster sauce
½ tsp chilli flakes (optional, also can add more)
1 tsp ground ginger (can add more)
1 clove garlic, minced or ¼ teaspoon garlic powder
1 tsp ground coriander or whatever to your taste
drizzle sesame oil (optional but really adds something)

Ingredients & Garnish

2-3 packs instant noodles or udon noodles (you will need to judge packet)
leftover cooked chicken or beef, finely sliced or shredded (leave out meat for a vegetarian dish) or raw prawns (shrimp, about 6 each depending on size)
whatever vegetables you have to hand cut into slices that won't drown in the stock and are easily picked up with chopsticks. You can throw in anything that cooks quickly in broth eg mushrooms, beans, bok choy, broccoli or tinned goods eg baby corn
fresh herbs to garnish

Instructions

Put all broth ingredients together in a large saucepan. Bring to a boil, then reduce to a simmer for 10 minutes.
Continue to taste the broth and adjust to your taste. Best to start conservatively, and add a little at a time. If it's too spicy, add in a little of your leftover stock. Continue tasting and adjusting until till your liking. You may have too much broth, but that's ok, because you can set it aside for tomorrow.
Pre-boil udon noodles and drain before adding into soup (I find they have better taste and texture that way).
For instant noodles, cook in the broth. Turn up the heat and add noodles. When they boil, add the vegetables. It's ok if vegetables have some crunch.
If using raw shrimp add in to broth & cook until done 1-2 minutes.
If using leftover meat, portion out the cooked, shredded (or finely sliced) meat of your choice into bowls, and ladle hot soup and noodles over the top. Stir through.
Serve garnished with fresh herbs.

Hello!

Leftovers Noodle Soup