Fishy Noodle Soup

Barely a day after returning home from a wonderful break in London, my sons, exhilirated but exhausted from sleepovers with cousins (in which little sleep was had) and adventures at parks, pools, the theatre, zoo, the Tube and buses, begged me today simply for a noodle soup. This is one of their favourites, easy to prepare, nutritious and comforting.

• Noodles, handful of (egg noodles, spaghetti or capellini, broken into pieces)
• Chicken stock, good quality if not homemade
• Ginger, two slices
• Broccoli florets, handful of
• Baby carrots, handful of
• Fish, white-fleshed (sea bass or snapper or tilapia will work), cubed
• Sesame oil, a few drops of

1. In a pan, cook the noodles till done as you like them
2. Drain and set aside
3. In the same (now empty) pan, add 2 cups of stock, bring to a simmer
4. Add ginger, broccoli, baby carrots, simmer for 2-3 minutes, then add fish
5. The fish will be done within a minute. Add a few drops of sesame oil.
6. Remove ginger slices, pour into bowls and watch them lap it up!