Jam Jimenez, a 25 year-old magazine editor and automobile enthusiast, came up with this quick and easy recipe when he and his hungry siblings were home on one rainy afternoon. For convenience, the measurements given below are for one pack of instant noodles. The recipe can be easily doubled. If you want more heat, stir some chili oil into your soup just before serving.
Serves 2 Prep Time 15 minutes Cooking Time 15 minutes
1 pack of instant noodles with broth (for this recipe, we used Noodle King)
1 1/2 cups of bok choy or wombok or Chinese pechay, sliced into 2-inch pieces
4 to 6 medium-sized shiitake mushrooms, stems removed and sliced
4 to 6 pieces steamed siomai or dumplings (for this recipe, we used hargao dumplings)
1 teaspoon sesame oil
Chinese chili oil (optional)
1 Cook the noodles according to package directions in a medium-sized pot with a tight-fitting lid.
2 When the noodles are done, turn off the heat. Place the following on top of the soup in layers: steamed dumplings, shiitake mushrooms and Chinese pechay slices.
3 Replace the lid and leave on for about 3 to 5 minutes. During this time the mushrooms will absorb some of the broth, and the residual heat will cook the greens.
4 Remove the lid, drizzle the soup with the sesame oil and give it a good stir.
5 Divide the noodle soup into two bowls. Serve immediately.
Photography by Ocs Alvarez │ Food Styling by Melanie Jimenez │ Prop Styling by Gwyn Guanzon
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