Macaroni Soup: My Comfort Food

Although it is 33 degrees, it didn't stop me from cooking my comfort food--macaroni soup.  My macaroni soup tonight is special, it is experimental because I wasn't able to complete the ingredients of my original recipe.  Instead of the usual ground pork that I mix in, I ended up using ground beef because I forgot to buy one in the grocery.  It turned out great fortunately.  As I am writing this blog, I take brief pauses to have a spoonful of my ultimate comfort food.  I am not good at measuring ingredients but if you want to try my recipe, here are the ingredients: 

1/4 kilo ground beef or pork or chicken

4 pieces hotdogs cut into small pieces

1 cup diced potatoes

1 cup diced carrots

1 medium cabbage cut into wide strips

1 cup macaroni

2 cloves crushed garlic

1 onion diced

2 chicken cubes

ground pepper

fish sauce

1 cup evaporated milk

1. Saute onion and garlic in a little amount of cooking oil under low fire.

2. Add the beef/pork/chicken and 2 cups of water.  Simmer for a few minutes or until the meat is cooked.

3. Add a dash of pepper, chicken cubes and hotdogs.  Simmer for 2 minutes.

4. Add 1 liter of water and allow to boil before adding the macaroni, potatoes and carrots.

5. Add fish sauce for flavor (no measurement here because it all depends on your taste buds if you want it a little bit salty).

6. Once the macaroni has been cooked and then add the evaporated milk.  Simmer for 2 minutes.

7. Turn off the fire.  Add the cabbage.  The reason for adding the cabbage last is that it cooks fast and the already hot soup will cook the cabbage.

Enjoy!