Seafood noodle soup for the soul aka Mi Soup

The problem with writing a blog about cooking with 2 toddlers is sometimes the 2 toddlers take up most of your (my) time that cannot write it! Luckily it is just a hobby though. And baking cookies and cakes for the festive season, though a pleasurable past time and certainly a pleasurable deed when eating them, does lead to a somewhat thicker waistline that creeps on you (that is, me). But unlike some people who start the year with a resolution to eat less, or to exercise more, I simply do not bother. I did read a book, however, titled 'French woman for all seasons' in which the writer espouses the French woman's way of eating light after eating well, heavy stuff. And being basically Asian and familiar with a yin-yang approach to life, as well the tendency to eat soupy things when the weather gets cold and rainy in Singapore, I found myself craving for one of my childhood favourites that has the ability to satisfy all the senses in one slurp.

I suppose this is a Malay take on a Chinese noodle soup dish. The broth is a flu-chasing tonic of pounded onions, garlic and ginger,  enriched with chicken (or vegetable) stock. Add to it the slippery rice noodles, plump fishballs or prawns and top it all with spinach, fresh coriander and spring onions as well as the pre-requisite crunchy fried onions and fresh chilli pickle. The result is an explosion of tastes and sensations on your tongue that is comforting and delicious at the same time. And you just know that it is good for you. Just writing and thinking about is making me hungry! Actually, I do think I'm ma get a bowl of this 'Mi Soup' as a reward for finishing this blog myself.

Seafood Noodle Soup aka Mi Soup (serves 2 adults and 2 kids)

The Noodle Broth.

1 white onion
2 cloves garlic
1 inch length of ginger root
Vegetable oil for whizzing and frying
1 litre (more or less) of chicken or vegetable stock (or Ikan Bilis stock cube, if you wanna go native)

1 cinammon stick, bruised
2 star anise
3 cardamom pods, bashed to break them up slightly
Pinches of salt
Dashes of white pepper

1/2 packet of rice noodles (the thin kind)


As much prawns and fishballs as you want
As much spinach as you can stand (or other green leafy vegetables)

Ready? Set. Go!

Pound the first 3 ingredients using a pestle and mortar or, if you are feeling modern, place them in a food processor with some water and vegetable oil and whizz until pureed.

Fry the spice paste with about 1 tablespoon of oil and the cinammon stick, star anise and cardamom pods until fragrant (about 1 minute depending on the heat). Then add the stock and stir. Adjust for seasoning with salt and white pepper. Then add the fishballs and prawns. When everything is cooked and tastes good, add the spinach, cover the pot and turn off the heat. Easy peasy.

In the meantime, soften the rice noodles according to packet instructions. Once soft, drain and set aside.

As Topping

Coriander leaves
Fried onions
Fresh cut chilli
Salty soya sauce
Sweet soya sauce
Tomato Ketchup
Rice Vinegar

Are you ready to eat?

Now what I do, is first put some noodles into the bowl, pour some broth over it and add all the toppings. Mix to taste, bring to table with your chosen implements for eating and enjoy slurping while the cold goes on outside. Mmm happiness.