Saturday, January 8, 2011

Shitake Mushroom, Bok Choy, and Noodle Soup

To accompany the sweet and spicy Asian-inspired chicken I recently posted a recipe for, I also made some nice shitake mushroom, bok choy, and noodle soup. 

To start off add equal parts of vegetable stock and water to a large pot. Heat it over medium heat. Chicken or beef stock would also work well, as long as you're not trying to keep it vegetarian. While it's heating up, slice up some shitake mushrooms, baby bok choy, and shallots (or an onion), and throw them in the pot.

I also added something I found in the fridge called "noodle soup base." It had soy sauce and msg in it--delicious. Try adding a splash of something like this base or just some soy sauce and sesame oil if you've got these ingredients around.

Next slice up a couple cloves of garlic and add it to the pot. You know how Paulie prepares those beautiful slices of garlic in the Goodfellas? That's how you should be prepping your garlic for this soup. Nice, thin slices of garlic.

Once all the ingredients have been added raise the heat to high to allow the broth to come to a boil. Then add noodles to the mix. I had some dried "hand pulled noodles" from the Asian market. They took about four minutes to cook.


When it's all done, just serve it up in a large bowl. It's best when it's nice and hot. It's likely that both chopsticks and a spoon will be needed. If you've got scallions to throw on top of a fresh bowl, that makes it even better. I also like to add a little chili garlic sauce for a spicy kick. Cheers!

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