Asian noodle soup
I wanted to replicate this fantastic recipe at a tiny hole-in-the-wall place in Chinatown, and this, from the Food Network website, was a reasonable facimile.
I used one of those bagged salads (called Asian Mix or something), because I couldn't find any cabbage -- or "Chinese vegetables," not sure what that means exactly -- at the grocery store. That worked out really well, with a lot of variety, but it would be fine with just cabbage and bean sprouts, too. I also put in a lot of broccoli, chopped very small; I might try bok choi next time, because they put that in the soup I was trying to copy.
4 tablespoons soy sauce
2 tablespoons mirin
1 teaspoon dark sesame oil, plus 1 teaspoon
1 clove garlic, minced
2 tablespoons minced fresh ginger (I made it 1 -- 2 seemed like a lot)
1 tablespoon sugar
4 tablespoons rice vinegar
1/2 teaspoon Vietnamese chile paste (I didn't have this and just used regular chili powder, and a lot more than half a teaspoon)
8 cups chicken broth
12 ounces boneless, skinless chicken breast, cut crosswise into thin strips
4 cups chopped Chinese vegetables or Napa cabbage
1 (5-ounce) package rice noodles, prepared according to packing directions
1/2 cup chopped fresh cilantro leaves
6 scallions, thinly sliced on the bias
Mix soy sauce, mirin, 1 teaspoon of the sesame oil, garlic, ginger,
sugar, vinegar, and chile paste in a small bowl.
Heat the broth in a medium saucepan. Add the soy sauce mixture, the chicken, and the vegetables and bring to a boil. Simmer for two minutes or until chicken is cooked through. (I cooked the chicken first and then put in the veggies, just to be safe.)
Add the remaining 1 teaspoon sesame oil. Taste and adjust seasonings.
Pour over prepared Chinese noodles.
Garnish with cilantro and scallions.
I used one of those bagged salads (called Asian Mix or something), because I couldn't find any cabbage -- or "Chinese vegetables," not sure what that means exactly -- at the grocery store. That worked out really well, with a lot of variety, but it would be fine with just cabbage and bean sprouts, too. I also put in a lot of broccoli, chopped very small; I might try bok choi next time, because they put that in the soup I was trying to copy.
4 tablespoons soy sauce
2 tablespoons mirin
1 teaspoon dark sesame oil, plus 1 teaspoon
1 clove garlic, minced
2 tablespoons minced fresh ginger (I made it 1 -- 2 seemed like a lot)
1 tablespoon sugar
4 tablespoons rice vinegar
1/2 teaspoon Vietnamese chile paste (I didn't have this and just used regular chili powder, and a lot more than half a teaspoon)
8 cups chicken broth
12 ounces boneless, skinless chicken breast, cut crosswise into thin strips
4 cups chopped Chinese vegetables or Napa cabbage
1 (5-ounce) package rice noodles, prepared according to packing directions
1/2 cup chopped fresh cilantro leaves
6 scallions, thinly sliced on the bias
Mix soy sauce, mirin, 1 teaspoon of the sesame oil, garlic, ginger,
sugar, vinegar, and chile paste in a small bowl.
Heat the broth in a medium saucepan. Add the soy sauce mixture, the chicken, and the vegetables and bring to a boil. Simmer for two minutes or until chicken is cooked through. (I cooked the chicken first and then put in the veggies, just to be safe.)
Add the remaining 1 teaspoon sesame oil. Taste and adjust seasonings.
Pour over prepared Chinese noodles.
Garnish with cilantro and scallions.
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