Bean Noodles Broth

A light and easy broth which we have at home quite often, add variations by adding different ingredients to the basic ones. I would imagine it great in cold winter.

Bean Noodle Broth

(1) The 3 basic ingredients: baby nappa cabbage/ hairy cucumber/ bean noodles (2) Seasoning: salt/ ginger/ spring onions (3) Add: any combination of other ingredients

3 Basic ingredients:

Nappa Cabbage - The baby ones we have had are about 12cm in length. This cabbage really sweetens the water. Chop into pieces or however you like it.

Hairy Cucumber - not as light as cucumber, and not as dense as courgette. Peeled, sliced, then cut slice into about 1/2 cm wide stripes, I don't know why I think this shape taste better???

Bean Noodles - made with mung beans, looks a bit like rice noodles when uncooked and dry, but translucent when cooked. Can soak in water till soft before cooking, I am a bit lazy so just but it in the mix when cooking those veg, cooks pretty quickly.

Seasoning:

I think it only requires salt, ginger and spring onions. I don't think it needs garlic, and prefer the ginger in thin strips and spring onions in around 2cm long pieces because I eat those - if don't eat those i.e. only use them for flavouring then can smash a big clump of ginger and chop spring onion in half or longer pieces so that they're easier to take out after cooking.

Any combination of ingredients:

There are so many things one can choose to mix in depending on preference, e.g. Dried shrimps (really add taste to mix), A Mix of different types of fish balls ( great and easy! Some have fillings inside, usually sold frozen in markets), Wild Mushrooms, Sugar Snap Pea, etc.

A note:

Put the ingredients that takes more time to cook into the simmering water first with ginger (if having ginger), then add others later.