Add fresh veggies and meat, stir in some sauces or seasonings, add a little garnish, and suddenly you’ve got yourself a pretty decent bowl of noodle soup.
The internet is chock-a-block with, but if you quickly grabbed a mega-pack of one of the bland Brillo pads before you had a chance to peruse some of the tastier ones available, there’s good news. Cheap, bare bones brands may be weak sauce on their own, but they can serve as a decent blank canvas if you get a little creative.
Substantial vegetables such as carrots, potatoes or broccoli with thick stems can take 15 minutes or more to get nice and tender, but cutting them into smaller chunks or thin slices will help speed that along. This is a great time to add thick slices of onion, which will lend their flavor to the broth and get soft as they cook. Or now is when you can throw in some uncooked meat, cut into bite-sized pieces.
hoisin sauce or oyster sauce will do the trick, or add a touch of tomato paste. For a bit of salty richness, you could add a splash of soy sauce or even Worcestershire. A dab of miso will do wonders for a bowl of instant ramen, especially if you add a pat of butter. A little dose of chile oil works great, as does a dash of dried chile powder. Asian chile sauces such as Sriracha or sambal are a gimme, and if you really want some deep complexity, you could add a little bit of gochujang – sweet, fermented Korean chile paste.
Everybody knows what a fresh herb plate can do for a bowl of pho, but there’s no reason not to apply that wisdom here as well. Fresh basil, minced chives, leaves of cilantro – any fresh herb can make a great accent.light dusting of citrus zest can brighten a bowl. If you really want some fire, chopped or sliced fresh chiles will release their essence the moment they hit the surface of the soup.bonito flakes, now would be a great time to add a little tuft to lend their smoky tuna flavor.
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