|
|
Recipe: Noodle Soup, Asian Flavor
|
|
Ingredients
|
| Ingredient |
Qty. |
Unit |
| medium to large onion |
1 |
ea |
| stalks of celery |
4 |
ea |
| small carrots |
3 |
ea |
| large cloves of garlic |
4 |
ea |
| small head of cabbage, shredded |
1 |
ea |
| small whole chicken plus giblets |
1 |
ea |
| shells from 1/2 lb of shrimp |
1 |
ea |
| medium ham steak |
1 |
ea |
| bay leaf |
1 |
ea |
| ground beef/pork/veal |
1 |
lb |
| large cloves of garlic |
3 |
ea |
| finely chopped green onion stalks |
2 |
ea |
| soy sauce |
3 |
tsp |
| worcestershire sauce |
1 1/2 |
tsp |
| cornstarch |
2 |
tsp |
| baby bok choy |
1 |
lb |
| radishes cleaned and thinly sliced |
5 |
ea |
| sliced green onion |
6 |
ea |
| noodles, your preference |
1 |
lb |
| sriracha or other hot sauce to taste |
1 |
ea |
|
Instructions
|
1) Put chicken, giblets, shrimp shells, ham, garlic, onion, celery, carrot, cabbage and bay leaf into stock pot. Cover with water, salt and pepper, simmer for 1 hour.
2) Strain and retain chicken, ham and broth.
3) For meatballs, grind together white part of green onion, salt and garlic with mortar and pestle or in food processor.
4) Combine with beef/pork/veal, soy sauce, worcestershire sauce, green onion, cornstarch and salt and pepper to taste. (Use just enough cornstarch to bind meatballs together.)
5) Roll into 3/4 inch meatballs. Boil in stock or brown in a pot and deglaze with stock. Stock and meatballs can be prepared ahead of time.
6) When ready to eat: each individual can prepare bowls of their favorite additional ingredients. We used: cubed chicken and ham, sliced green onion, sliced radishes, bok choy. You can be creative with ingredients, such as sliced hard boiled eggs or hard boiled quail eggs, greens, bean sprouts, asian dumplings, roasted pork or ribs, tofu, fish balls, cooked rice, mushrooms or anything else you enjoy in Asian soup.
7) Bring stock and meatballs to a rolling boil.
8) Add pasta and cook until al dente.
9) Pour stock over bowls of the additional ingredients you choose. If you are using Ramen Noodles, include uncooked noodles in the bowl and cover with a plate for a few minutes to cook before stirring.
10) Season with sriracha or other hot sauce to taste. Break out the chopsticks and enjoy!
11) Story: In February 2008, Sean and I went to Philly's Chinatown for Chinese New Year. The New Year parade came right to our window at Sang Kee! We enjoyed bowls of noodle soup with shrimp dumplings, wontons and roasted pork. We realized we could recreate this favorite food at home, and enjoyed ours with fresh lo mein noodles from Chinatown as well as ramen noodles. The sliced radishes were Sean's favorite part, and Annie loved the meatballs (and getting to eat ramen without MSG!) This is a contender for our absolute favorite homemade meal.
|
|
Yield
|
|
8 very generous servings
|
|
Source
|
|
Sean and Annie Original
|
|
|
Recipe submitted by Annie
|
|