It might seem sort of weird to be posting a lemon soup recipe, in May. Especially when it’s been 80+ degrees here in Binghamton for the past few days. Who knew that was possible?! I like to think it’s the universe, rewarding us Binghamtonians for putting up with a frigid, icy, snowy, seemingly never-ending winter. Well, winter sure has ended, and it seems like we skipped over spring and went straight to summer! Not that I’m complaining. I’m perfectly happy to be able to leave the sweaters home, open all the windows, and sit in the sunshine.
So, yes. Soup. Weird. But… this is me, so is anyone surprised? I’ll eat soup any day, any season. This recipe was inspired by a night Forrest and I went out to dinner back in April, when I was home for spring break. Nothing fancy, just Basil in New Haven– a sort of melange of asian cuisines, where you can order anything from yellow curry to chow fun. But the noodle soups– oh man. There is nothing better or more comforting that a huge bowl of steaming broth and vegetables, with chewy noodles hiding at the bottom. I ordered a tom yum soup with chicken and lo mein noodles and MAN was it good. I literally couldn’t stop eating it. Long after Forrest had finished his meal, I was still sitting there slurping up the perfectly spicy broth and fishing for noodles.
This lemon soup is a soup-er (wink, wink) easy, spring-ified, homemade version of those miraculous noodle soups you can find at similar asian fusion restaurants. No fancy asian grocery store ingredients required (although, if that’s your thing, go for it!). And if you’re like me and crave soup all year round, this is a great spring option– it’s light and citrusy, while still being filling.
The best part about making this at home? No need to be embarrassed about dropping slippery noodles due to sketchy chopstick skills. Go ahead and slurp those noodles to your heart’s content!
- 6 cups broth (I used chicken broth, but you can sub vegetable if you want to keep this meat-less!)
- Juice from 2 lemons
- 1 tbs lemon zest
- 2 medium onions, sliced
- 3 cloves garlic, sliced
- 3 carrots, shaved (I used my vegetable peeler to make carrot "noodles")
- 2 large handfuls chopped kale (or more or less, depending on how much you'd like)
- olive oil
- black pepper (to taste)
- salt (to taste)
- cayenne (to taste-- I used about 1 tsp)
- 1 package lo mein noodles
- Drizzle olive oil to cover the bottom of a large stockpot, and set over medium heat.
- Add onions, and cook until fragrant and they are starting to soften, about 10 minutes.
- Add garlic, carrots, and spices, and cook for 2-3 minutes.
- Pour in broth and lemon juice, and add lemon zest.
- Bring to a boil, and allow to simmer for about 15 minutes; check spices and adjust if necessary.
- While the soup is simmering, cook noodles according to package instructions; drain.
- About 2 minutes before you're ready to eat, add the kale and cook until it turns a bright green.
- To serve, pile desired amount of noodles in the bottom of a soup bowl. Ladle soup over noodles.