Basic Noodles In Soup Ii Food

CHINESE NOODLE SOUP

Steps:

• Place Broth ingredients in a saucepan over high heat. Place lid on, bring to simmer then reduce to medium and simmer for 8 - 10 minutes to allow the flavours to infuse.
• Meanwhile, cook noodles according to packet directions.
• Cut bok choys in half (for small / medium) or quarter (for large). Wash thoroughly.
• Either cook the bok choi in the broth in the soup broth OR noodle cooking water for 1 min (if noodles required boiling).
• Pick garlic and ginger out of soup.
• Place noodles in bowls. Top with chicken and bok choy. Ladle over soup, garnish with green onions. Great served with chilli paste or fresh chillis.

QUICK AND EASY CHINESE NOODLE SOUP

Steps:

• In a large saucepan, heat the chicken stock and bring to a boil.
• Add the green onions, Bok Choy or Chinese greens, soy sauces, oyster sauce & the noodles.
• Reduce the heat and cook according to noodle package instructions (just until tender). Serve hot

VEGETABLE NOODLE SOUP

Steps:

• Heat the olive oil in a medium saucepan over medium heat; add all the vegetables, garlic and onion. Season with the salt, and cook until tender, about 6 minutes. Add the pasta and cook until slightly toasted and golden, about 2 minutes. Add broth, and bring to a boil over high heat. Cook, covered, until pasta is just tender, about 8 minutes.
• Stir in whatever herb suits you (or your young eater) and lemon juice. Season with pepper and additional salt, to taste. Fill thermos, pack in a lunch sack with crackers and cheese sticks and send off to school.

MAKE-IT-YOUR-OWN UDON NOODLE SOUP

Steps:

• Prepare noodles according to package directions, and drain. Toss with a teaspoon of sesame, olive, vegetable or canola oil to prevent them from sticking together, and set aside.
• In a medium saucepan over medium heat, heat 1 tablespoon of olive oil until it shimmers, and sauté the grated ginger and garlic until you smell it (less than a minute). Do your best not to burn it. Add 2 cups of stock to the pot. Be careful - it might splatter.
• Bring the stock to a boil, and lower the heat to a simmer (about medium-low). Add carrots (or any hard, root vegetables, if using), and cook until they are crisp-tender, about 1 to 2 minutes. Add tofu or any vegetables (except spinach), and cook until tender but still bright in color, about 1 to 2 minutes. Turn off heat, and cover to keep warm.
• In a small pot, heat the remaining 1 cup of stock until it steams. Remove from the heat, and whisk in the miso paste until the miso is completely dissolved, then pour the entire miso mixture into the pot with the soup. (If using soy sauce instead of miso, skip this part and add the rest of the stock and soy sauce.) Stir in the cooked noodles and fresh spinach, if using, and heat through over medium-low, if necessary. Do not bring the soup to a boil with the miso: Some cooks believe this can ruin the miso's delicate flavor. Top as desired and season additionally, if desired, with soy sauce.

QUICK AND EASY BEEF AND RICE NOODLE SOUP

Steps:

• Bring the stock to a very light simmer in a large pot, then add the beef base, fish sauce, hoisin, scallion halves, ginger, cloves, star anise, cinnamon stick and 1 tablespoon of the soy sauce. Simmer for 30 minutes.
• Using a spider or strainer, remove all the solids, leaving you with just the broth. Taste and adjust the seasoning with the additional tablespoon of soy sauce if it needs more salt, or hoisin if it needs more sweetness. Bring the broth back to a light simmer.
• Meanwhile, set up your bowls. On the bottom, divvy up the rice noodles, then top with the shaved beef. Pour in some simmering broth. Garnish with the bean sprouts, cilantro, mint, scallions sliced on the bias, jalapenos and lime wedges. Drizzle with extra hoisin if desired.

BASIC NOODLES IN SOUP II

Steps:

• 1. Prepare any of the simple or stir-fried toppings. 2. Parboil noodles (from the Edit Tap, click to open recipe and follow instructions). 3. Place noodles in a bowl. Add soy sauce, peanut oil, sesame oil and pepper, and toss well. Keep noodles warm. Meanwhile bring stock to a boil. 4. Transfer noodles to a large tureen or to individual soup bowls. Arrange topping over noodles then pour heated stock over and serve at once. NOTE: When stir-fried toppings are used, the stock is added first in step 4, then the topping. VARIATIONS: * Leave the noodles unseasoned. Season the stock instead with 1/2 teaspoon salt and the pepper. * After step 2, brown the noodles in a little oil before placing them in soup bowls. Season lightly with salt and pepper. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.