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Not sure of amounts, since flatmate is out at the gym, so this will be edited later...however...



So called because a) myself and t'flatmate are Harry Potter fans, and b) it is *cue drumroll* ridiculously delicious, and very easy to make.

You will need a wok, and the following:

Stock (pref chicken, it just tastes better)
Noodles (straight-to-wok is fine)
Ginger (about a 3cm piece)
Garlic (we use 3 cloves, but it's up to you how garlicy you want it)
Chilli oil (optional)
Chillies (2 or 3)
Rice wine vinegar
Soy sauce

And any two (or more) of either tofu, stir fry vegetables, pak choi/chinese leaf lettuce, and noodles. Depends how hungry you are. You can substitute pretty much all of these. Tonight we're having tofu, mushrooms, spring onions, beansprouts, and pre-mixed stirfry veg. Mostly because we have half-open packets and they need used up.

Heat stock, and add crushed garlic, sliced ginger (or chopped, if you like ginger...I don't so we fish it out after letting it stew a bit), and pierced/chopped chillies (again, depends on how you like your soup. Chopped = more spicy).

Marinade/simmer on a low heat for about 30 minutes. Add a splash (or more) of soy sauce. Fish out the ginger if you don't want it in your soup at the end.

Add roughly diced tofu, and simmer some more.

Add vegetables/pak choi/lettuce. You can leave the veg as long as you want; obviously shorter time = crisper veg.

Add noodles - depending on what kind of noodles. Straight-to-wok noodles go in last; other kinds go in earlier in the cooking process.

Stir, serve, and add chilli oil and rice wine vinegar to taste - the vinegar gives it a nice sour kick, and the chilli oil is basically sesame oil with marinaded chillis in it, so just adds a wee bit of spice.

Annnd that's it! Lovely soup for horrible days, but it is quite difficult to eat; this would be one soup where you can actually eat it with a fork. And then slurp the stock left behind. ;)

Quick note re: noodles - flatmate and I differ on which is the best kind of noodles. I like Amoy's straight-to-wok Traditional Medium noodles, she likes thin. Yes, instant-type noodles don't taste as good, but in this soup they work brilliantly.