some time ago, a fellow blogger – amanda of slow like honey – wrote a really inspiring post about ‘levity’, or ease of living. basically, what she said is that many things in life just need a hint of humour and self-mockery. needless to say, since i’m a worrier, her post moved me beyond words. so much so, that i began to (try to) control my thinking more and ban any negative, self deprecating thoughts. no matter what challenges you experience in life, you don’t improve them by over thinking them. apply some humour. and life looks a lot better already. laugh, laugh a lot. laugh with others, but also work hard on laughing about yourself. as coco chanel said, wisely: “you only live once. you might as well be amusing”. i find that such an inspiring credo for life. a little fun-orientation never hurt anyone. if you need to, make a complete fool of yourself! nobody cares. actually, you’ll only add to other people’s amusement. and if you’re lucky, you even make their days with it.
also, and humour aside, i’m aware that there are some days that simply get the better off us… on such nights, where i still feel beat from work and the exhaustion of being a constant thinker, all i’m craving is an unfussy dinner pour moi-même. something that makes sense to make on your own (because to bring out the lobster would be a bit over the top, maybe) and still feels like a treat. minimum effort – maximum impact and indulgence. this soup is so quick and simple, yet it really tastes surprisingly good. i’d add a handful of nori (toasted seaweeds) for garnish and that extra asian kick.
super quick spinach & fried egg noodle soup
150 g thick glass noodles
1 liter good vegetable broth
1/2 chili, deseeded and finely chopped
1 cm (small piece) ginger, peeled and grated
1 cup spinach leaves
1/2 cup dried shitake mushrooms
1 tbsp. olive oil
1 pinch fleur de sel
1 knife’s point sriracha hot sauce
2 tbsp. soy sauce
sprinkle of chili flakes for garnish
bring the vegetable broth to a boil in a large saucepan together with the chili, ginger and shitake mushrooms. add the noodles and cook until tender. heat the olive oil in a frying pan and fry the egg (i usually prefer mine not too runny, so i tend to turn them upside down, but that sure doesn’t look as nice, granted). season with a little fleur de sel. shortly before serving, season the soup with soy sauce (for saltiness) and sriracha hot sauce (for heat). throw in the spinach and let it wilt (which happens immediately). ladle into bowls, top with the fried egg and sprinkle with chili flakes if you want.
note: a good vegetable broth is key. i use tellofix.