A few weeks ago, a strong storm hit Beirut. One that we hadn’t seen in long. Trees fell on the road, there were floods, there was wind, there even was snow in the city – something that nearly never happens. But most of all, temperatures dropped. We were freezing cold and the flu hit most people.
One of the best things we did during this storm was a delicious noodle soup. It was a real success!
I hear there’s another storm coming soon, so here’s how to keep your bellies and minds warm.
What you need:
– 900 ml of water
– 2 chicken stocks (we used Maggi cubes)
– 1 or 2 boneless chicken breast
– Lemon juice of a small lemon
– Soy sauce
– Spring onions
– Fresh mushrooms
– Fresh ginger
– 1 or 2 garlic cloves
– And of course, noodles
How to make it:
1) Heat the water and melt the chicken stock inside it
2) While the water is on the stove, cut the ginger, garlic and chicken in small bits (see below)
3) When you’re done and the water has not yet started to boil, throw in the ginger, garlic and chicken
4) While you wait for the water to boil, cut the spring onions and mushrooms, and press the lemon (see below)
5) When the water has boiled, lower the fire and let it simmer for a while.
6) Check if the chicken is tender. If it is, throw in the noodles, half of the spring onions (the rest is for decoration), the lemon juice (as much as you’d like), 2 tablespoons of soy sauce, and the mushrooms and let it simmer for 4 to 5 minutes.
7) Check if the noodles and chicken are cooked, and you’re done!
Sprinkle spring onions on each bowl of soup and serve hot!
While you wait, a good and healthy accompaniment to it all would be fresh broccoli, covered with olive oil and thick salt, cooked in the oven for 20 to 25 minutes, until the broccolis are brown.
Healthy, with healing powers, AND delicious!