Lately, the weather here in Southern California has been a bit gloomy. The kind of weather that makes you want to curl up under the blankets and never come out. Unfortunately, I have a family that likes to eat and staying in a warm bed isn't an option for me...haha. Anyway, it's also the kind of weather that screams for a nice hot bowl of soup.
If you remember from a previous post, I've been trying to use up some of the odds and ends in my pantry. This time I pulled out my Asian basket and found water chestnuts, dried shiitake mushrooms, and sliced bamboo shoots. These ingredients made me think of a soup that my dad used to make. It was something I haven't eaten or made in a really long time and decided that this would be the soup of the day.
I don't normally measure anything out when I make this soup, so it's pretty forgiving and flexible. The broth really just consists of chicken broth, soy sauce, ginger, and salt/pepper. You can basically adjust the broth measurements to suit your own taste.
Gather ingredients.
*ground pork, soy sauce, and ginger are missing from picture
Soak dried mushrooms and dried noodles in a large bowl of hot water. Let sit at least 20-30min.
Once mushrooms are soft, cut into approximately 3/8in. strips. Squeeze out water from the mushrooms. Set aside.
Drain water from the noodles. Set aside.
*You can also cut noodles to shorter lengths here. I usually take a handful of noodles and cut it in half.
I skipped taking some pictures here. I browned the pork in this pot with some garlic. Drained the fat and added the chicken broth, soy sauce, noodles, and mushrooms. Turn up heat to high and bring to a boil. Approximately 10-15min.
When soup is boiling, add ginger, corn, bamboo shoots, and water chestnuts. Let boil another 10min.
Pour scrambled eggs into boiling soup and stir.
Finshed soup. Enjoy!
Feeds approximately 8 people
Ingredients:
1 5oz bag bean thread noodles
1 1oz. package dried shiitake mushrooms, cut into 3/8in strips
1 lb. ground pork
1 tsp. chopped garlic
10 cups chicken broth (I use my own broth, but you can use store bought)
1/3 cup soy sauce (add more if needed)
1 tsp. grated ginger (add more if you like)
1 15oz. baby sweet corn, cut into 1/2in. pieces
1 15oz. baby sweet corn, cut into 1/2in. pieces
1 8oz. can sliced water chestnuts, cut into 1/4in strips
1 8.5oz. can sliced bamboo shoots, cut into 1/4in strips
3 eggs
salt and pepper to taste
1) Before you start cooking, soak the dried bean thread noodles and dried shitake mushrooms in a large bowl of hot water for at least 20-30min. I usually use the hot water from my sink. If your water isn't hot enough, warm it up in the microwave. You want the water to be hot enough to soften the noodles and re-hydrate the mushrooms.
2) Once the mushrooms are soft, cut into approximately 3/8in. strips and squeeze any water out. Set aside.
3) Drain the liquid from the noodles (You can cut the noodles into shorter lengths if you like. I usually grab a handful and cut it in half). Set aside.
4) Brown the ground pork in a large pot with the chopped garlic on medium heat. Drain any fat.
5) Next, add the chicken broth, soy sauce, softened noodles, and mushrooms to the pot. Turn up the heat to high and bring to a boil. Should take approximately 10-15min.
6) Once the broth is boiling, add grated ginger, corn, water chestnuts, and bamboo shoots. Cook an additional 10min. on high.
8) In a bowl, scramble the eggs. Pour the scrambled eggs into the hot boiling soup. While you are pouring the eggs into the soup, stir the soup with your other hand. This will create egg threads in the soup.
7) Taste your soup and adjust your seasonings. Add salt/pepper to taste. You may want to add more soy sauce and ginger. Turn heat off.
8) Enjoy!
1) Before you start cooking, soak the dried bean thread noodles and dried shitake mushrooms in a large bowl of hot water for at least 20-30min. I usually use the hot water from my sink. If your water isn't hot enough, warm it up in the microwave. You want the water to be hot enough to soften the noodles and re-hydrate the mushrooms.
2) Once the mushrooms are soft, cut into approximately 3/8in. strips and squeeze any water out. Set aside.
3) Drain the liquid from the noodles (You can cut the noodles into shorter lengths if you like. I usually grab a handful and cut it in half). Set aside.
4) Brown the ground pork in a large pot with the chopped garlic on medium heat. Drain any fat.
5) Next, add the chicken broth, soy sauce, softened noodles, and mushrooms to the pot. Turn up the heat to high and bring to a boil. Should take approximately 10-15min.
6) Once the broth is boiling, add grated ginger, corn, water chestnuts, and bamboo shoots. Cook an additional 10min. on high.
8) In a bowl, scramble the eggs. Pour the scrambled eggs into the hot boiling soup. While you are pouring the eggs into the soup, stir the soup with your other hand. This will create egg threads in the soup.
7) Taste your soup and adjust your seasonings. Add salt/pepper to taste. You may want to add more soy sauce and ginger. Turn heat off.
8) Enjoy!
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