This soup is my mum’s invention. When I asked her what to call it, she said “dinner when I can’t think of anything else”. Bit of a mouthful but I’ve inherited her inability of giving things good titles so that will have to do.
This is a really simple and quick soup to make. It shouldn’t take more than 30minutes. It serves about three people but you can stretch it to four if you have fresh bread with it or increase quantity of ingredients slightly.
The key to this soup is the spicey broth. So make sure you use liquid stock, not powered stuff. And try really hard to find chilli chevups (skinless sausages). If you can only find the original type then add 1tsp of chilli powder to the broth. It just doesn’t taste nearly as good without the chilli.
2 litres liquid chicken stock
1 tbs soy sauce
500g chilli chevups (skinless sausages)
2 carrots, grated
100g button mushrooms, sliced
1 red capsicum (pepper), sliced
3 bok choy, sliced
50g ling thin noodles
Bring the chicken stock and soy sauce to the boil. You can chop up the veggies while waiting for that. Cut the sausages into small pieces and roll them into balls (if you can be bothered rolling them. It’s not really necessary). Once the stock is boiling, reduce the heat and add the meat, veggies (except bok choy leaves and spring onions) and noodles. Cook for about 10-12 minutes. Then add the leaves and spring onions and cook for an additional 30 seconds. All done.