This is not an authentic Chinese soup recipe by any stretch of the imagination. It’s something I concocted using ingredients from the store cupboard in an attempt to liven up another Savoy cabbage to arrive in the veg box.
It also features slices of Chinese sausage, which you should be able to get from an oriental supermarket, but if not feel free to substitute with any cured sausage that takes your fancy.
I made up the dish as I went along and was really rather surprised at just how tasty and moreish it ended up and have made it several times since. As it takes only half an hour or so to rustle up, it’s an excellent contender for a quick mid-week dinner when you don’t want to spend all evening in the kitchen.
Chinese sausage and noodle soup
1 tbsp vegetable or sunflower oil
½ onion, peeled and finely chopped
3cm piece ginger, peeled and finely chopped or grated
3 cloves garlic, peeled and crushed
1 Chinese sausage (I used a skinny one about 20cm long), thinly sliced
½ Savoy cabbage, shredded
1.5l hot chicken stock
50ml light soy sauce
50ml Chinese rice wine (Shaohsing) or dry sherry
25ml black rice vinegar
80g egg noodles (I use either medium or fine)
In a large pan heat the oil and gently fry the onion until golden. Add the ginger, garlic and sausage and fry together for a couple more minutes.
Throw in the cabbage and stir-fry for a minute.
Pour in the hot stock, soy sauce, rice wine and vinegar and bring to a gentle simmer. Leave to cook for 10 minutes.
Add the noodles and simmer for another three minutes or according to the packet instructions. Serve and enjoy.
I’m also sharing this soup at the Fantastic Foods Friday supper party over at Justa’s Kitchen.