I had my migraine for almost two weeks. The trigger? I don’t have any idea.
I have many triggers like cream cheese and oily foods; strong scent of perfume or not so-good strong scent; too much exposure to light; and lack of sleep. From those I have given, I think the one that triggered my migraine is lack of sleep. I sometimes sleep early (but mostly late) and wake up in the middle of the night and sometimes I stay awake for one hour to three hours. No matter how late I go to sleep, I wake up at 7:30 AM (sometimes earlier) and hard for me to sleep again. So I get migraine that lasts for one day and sometimes lasts for two weeks. It doesn’t happen all the time but when it happens? BOOM! It’s like I’ve been carrying loads of something on my head. Sometimes I can eat well and sometimes not. Thus, a soup like this is good for this migraine girl.
This cellophane noodles or Sotanghon (as we call it) stayed in the noodle storage box for months. I’ve forgotten about it because I have not checked that box for a long time. So when I saw it, I took it out from the box and put it somewhere where I can see it everyday to remember that I have to make use of it. It’s not going to expire soon but I just want to get rid of it. Days had passed and the noodles stayed at the top of the fridge, still have not made up my mind. I was actually thinking of a soup but I was not sure what soup do I want. I went to a grocery store to buy something and I saw the frozen squid balls and fish balls and grabbed one of each, planning to put them on the soup. When I came home, I decided to make a soup, unsure if it will be a success or a big failure.
Cellophane Noodle Soup with Fish and Squid Balls
Ingredients:
- 2 tbsp chopped onion
- 1 tbsp chopped garlic
- 10 fish balls + 10 squid balls
- 2 tsp roasted chili paste
- 55 grams cellophane noodles
- 1 cup carrots, julienned
- 5 cups water (plus another 2 cups for soaking the noodles)
- Medium or hard-boiled eggs
- Salt and pepper, to taste
- Spring onions
- Cooking oil
Instructions:
- Soak the noodles in 2 cups of water and set aside until ready to use.
- In a high heat, sauté garlic and onion in oil.
- Reduce the heat to medium, add fish and squid balls. Add roasted chili paste and water. Simmer for 15 minutes.
- Remove the water from the soaked noodles and add the noodles to the pan. Also, add in carrots. Simmer for 5 minutes. Add salt and pepper according to your taste.
- Remove from heat and garnish with spring onions and boiled eggs to serve.
This soup may not possess a very beautiful color nor has varieties of veggies but this is just my kind of soup for the day – simple and yummy! I thank the cellophane noodle that has been hiding for months. If not for that, I may not have discovered this delectable dish. 🙂 Yes, this soup was delicious! And of course, I am planning to make it again.
P.S. Sorry for the reflection of the light in the photo as this was taken at night and I cannot get a good shot without the light on the soup.
