At the last minute, I needed to stay home and make dinner – so while scrounging through my staple supplies of groceries, I found 3 simple ingredients to whip up a quick-boil Chinese soup with noodles. I say quick-boil because this soup took me about 10 minutes to prep and then boiled on medium-high heat for about 30 minutes. On top of that, we ended up eating all the contents as sides, which saved me even more time! It pays to have extras in the fridge sometimes!
Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
Serves: 6 bowls
1 tablespoon of dried shredded conpoys (can use whole ones as well)
This is basically vegetables and water, but to think that a combination of the right vegetables can be so tasty! You really don’t need to add any additives such as salt, sugar or meat because it really is delicious as it is. Consider using a variety of vegetables as well, such as red beets (which I will try as a recommendation from a friend), potatoes, yams, Chinese yams and more. This soup is ideal for any age group, condition and individual!