Hearty, warming soup perfect to clear your sinuses after (or before) a cold water dive. This recipe works with just a few ingredients but the more you add the tastier it gets. So you can go as wild as you want!
Ingredients:
(for 2 people)
Must haves:
Egg noodles
Chilli (ideally the korean chilli flakes as well as the normal chilli flakes)
~10ml Soy Sauce
Dried or fresh vegetables (the more the nicer!) - carrots, peas, zucchini, spinach, leak, onions, celery, etc
~800ml Water
Nice to haves:
Egg
Ginger
Dried mushrooms
1 table spoon Kochujjang (Korean Chilli Paste)
1 table spoon Twenjjang (Korean fermented soya paste) or miso paste
1/2 - 1 teaspoon Sesame Oil
~ 10cm^2 Dried kelp (wakame or tashima)
Spring onions
Procedure:
Place some water in a pot then add the chillis and grated ginger to taste.
Add all the other ingredients that you have except the egg noodles and the egg.
Let it simmer until the vegetables are cooked. If you don’t have any vegetables leave it for 10minutes so that the soup gets some flavor. If you are not adding any veggies then add some vegetable stock, if available.
Once the veggies are cooked add the egg noodles and follow the cooking instructions, usually 3-6minutes depending on the brand.
About 2-3 minutes before they are ready add in the egg.
Once the noodles are cooked remove the soup from the flame. It is enough for the egg whites to be cooked as the yolk will continue to harden in the hot soup. It is also nice for it to be runny as it then adds extra flavor to the soup itself.
Note: you can premix the dry ingredients in a sachet before leaving for your camping trip and in a small container you can also mix in all the liquids and pastes so that you only need to take the required amounts and in convenient, space saver package.