Sometimes you just feel like soupy noodles, ya know?
One weekend I was flicking through The Conscious Cook, an extremely under-utilised cookbook in my house. I saw the Lemongrass Bisque and was taken with the idea of a clear lemony broth, and decided to make a similar soup for lunch. I followed the broth recipe almost exactly, except that I used Lemon Myrtle, a recent score from Dee & BoaB's garden, in place of lemongrass. And instead of making wontons to go in the soup, I made a bit of a noodle bowl.
Noodles, yuba sticks, capsicum and dried mushrooms went really well with the broth for a slurpy, soupy lunch.