Oriental chicken noodle soup.
Make a slightly-thin Chicken stock (I have a soft spot for the Knorr "Taste Of" liquid stocks, they're not too salty and you can use only what you need), pinch of five spice, maybe a little fish sauce if you've got it.

I usually throw in a tin of sweetcorn and maybe a bit of chopped ham (though if you've got a bit of cold roast chicken that's good too), chuck in a pack of instant noodles, simmer till nearly done, then, thicken with a bit of cornflour slurry made with white wine (if you're feeling extravagant) finish off with chopped spring onions, bit of pepper and maybe a hint of soy if the seasoning needs it.

Much better than the MSG-laden liquid disappointment available from many purveyors of apparently-Chinese cuisine ...
(BrianHequator was stretching owls, on, or around, Tue 16 Nov 2010, 18:37, 2 replies, latest was 15 years ago)

I use the vegetable Knorr stocks. They're good.
I might try this.
( girlinthehole, Tue 16 Nov 2010, 18:41, Reply)

*Takes stock*

( JeffTheDogFucker Can you dig it?, Tue 16 Nov 2010, 18:45, Reply)

Totally trying that one.
Apparently egg whites make a good thickener too.
( G/PP 💩💩💩💩💩&#128, Tue 16 Nov 2010, 19:16, Reply)