Chinese Noodle Soup With Meat And Mushrooms Food

CHINESE MUSHROOM NOODLE SOUP

Steps:

• Soak the mushrooms in 2-3 cups of hot water for 20-30 minutes (until plump), then remove the mushrooms from the water with a slotted spoon and reserve 1 cup of the liquid.
• Slice the fresh mushrooms and set aside.
• In a large saucepan, heat the chicken stock and bring to a boil.
• Add the green onions, soy sauces, oyster sauce, mushrooms, mushroom liquid, and the noodles. Return to a boil.
• Reduce the heat and cook according to noodle package instructions (just until tender).
• Serve hot.

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

CHINESE NOODLES IN SOUP RECIPE

Steps:

• Gather the ingredients.
• Thinly shred the meat. Squeeze dry the soaked mushrooms and discard any hard stalks. Thinly shred the mushrooms. Set aside.
• Cook the noodles in boiling, salted water according to the instructions on the packet, then drain and rinse under cold water. Shake off excess water and place in a serving bowl.
• Bring the stock to a boil and pour over the noodles; keep warm.
• Heat the oil in a preheated wok, add about half the spring onions and all the meat; stir-fry for about 1 minute.
• Now add the mushrooms, bamboo shoots, and greens and stir-fry for another minute. Add the salt, brown sugar, light soy sauce, rice wine, and sesame oil.
• Pour the "dressing" (meat and vegetables) over the noodles, garnish with the remaining spring onions, and serve.

ASIAN VEGETABLE-BEEF SOUP

Steps:

• In a large saucepan, brown meat in oil on all sides; drain. Add the water, broth, sherry, soy sauce, onions, brown sugar, garlic, ginger, sesame oil and cayenne. Bring to a boil. Reduce heat; cover and simmer for 1 hour., Stir in the mushrooms, carrots and bok choy; cover and simmer 20-30 minutes longer or until vegetables are tender. Meanwhile, cook rice according to package directions. , Divide rice among 6 soup bowls, 3/4 cup in each; top each with 1 cup soup. Garnish with chive blossoms if desired.

CHINESE NOODLE & MUSHROOM SOUP

Steps:

• In large saucepan, heat oil over medium heat; cook mushrooms and garlic for 2 minutes.
• Add stock and 2 cups water; bring to boil.
• Add noodles, sherry, lemon juice or rice vinegar, sesame oil and hot pepper sauce; reduce heat, cover and simmer for 3 minhtes.
• Stir in scallions.

CHINESE CHICKEN AND SHRIMP NOODLE SOUP

Steps:

• Place chicken, onion, water and salt in a saucepan and bring to a boil; reduce heat and simmer for approx 20 minutes, or until meat is tender.
• Remove chicken from pot and allow to cool, then remove the meat from the bones.
• Cut the meat into long thin slivers, and discard bones.
• Place chicken back in the pot along with the shrimp and mushrooms; bring to a boil and simmer gently, for about 5 minutes.
• Add the noodles and the soy sauce and cook 5 minutes more.
• Meanwhile, heat the oil in a small skillet and cook green onions, garlic, and ground coriander for approx 3-4 minutes; add to soup just prior to serving, mixing well.

CHINESE NOODLE SOUP WITH MEAT AND MUSHROOMS

Steps:

• Bring water to boil in 3 quart saucepan, add noodles. Cook according to the package directions of the noodles you are using. (Chinese noodles only take 5 minutes, then rinse in cold water).
• Thinly slice what ever kind of meat you are using, add to the canola oil in Wok or skillet. Sauté meat about 3 min, add rest of ingredients up to, but not including Tempura Sauce.
• Continue to sauté for 5 minute
• Add tempura sauce and broths.
• Heat to boiling. Add your prepared noodles.
• Warm through.
• Garnish with green onion tops and omelet shreds if desired.
• Optional shredded omelet:.
• 2 Eggs.
• 1 T Water.
• Beat eggs and water together. Pour into a hot wok or skillet and roll the pan to thin out the omelette. It should be nearly paper thin. Turn for a few seconds. Remove from pan, roll up like a cigar, and slice into thin strips, about 1/8" thick. Unroll and place shreds in hot soup in serving bowls.