This soup is medium spicy and so healthy. Enjoy for lunch or as first course for dinner.
All my recipes are for 2 servings!
- 7 oz (200 g) thin noodles (choose any brand you like)
- 2 cups (480 ml) water
- 1 teaspoon chicken broth concentrate
- 1 teaspoon chili paste (mild or hot)
- 1 teaspoon ginger paste
- 1 teaspoon light soy sauce
- 1 teaspoon dried thyme
- 2 white asparagus spears
- 3 mini plum or cherry tomatoes
- 12 small capers
How to prepare:
If you use fresh asparagus, cook them for 6 minutes or until soft. You can also use asparagus from can. If you do, you do not need to cook them. Cut the asparagus into 1” pieces. Wash the small tomatoes and cut them into slices.
Bring the water to a boil and add the noodles. Reduce the heat from high to medium heat. Add the chili, the ginger and the soy sauce. Let simmer for 3 minutes. Add the chicken broth concentrate and stir. Let simmer for 1 more minute.
Divide the noodles between two bowls. Add asparagus and tomato slices on top. Add capers and a little bit of chili paste for extra flavor. Season with dried thyme.