Noodle Soup

A staple all over Asia, it's very strange that it's so hard to order decent noodle soup at restaurants here in Sweden. I only know of one restaurant in Stockholm that does them ok and that's just not very many!

The key to a good noodle soup is to have good stock. For the best Pho you have to boil marrowbones for hours, lots of work. But for an everyday-using-up-all-leftovers I find it enough to boil some spices (star anise, a cinnamon stick, some cloves, peppercorns and schizuan pepper) in bouillon cube based stock.

This soup was done in that way. Boiling some spices. Chucking in cubes of tofu, leftover meat and half an egg. Top with coriander or whatever leafs you've got on hand. Done.