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Friday, December 7th, 2007

Noodle and Vegetable Soup

souptastic.jpgRemember the Kylie Kwong book I mentioned a while back? I think I posted pictures but never got around to posting the recipe. Unfortunately, I returned the book without copying down the stock recipe. Can you believe that? The stock was good but it confirmed my suspicions about why I don’t regularly make homemade stock. I would make this again subbing in store bought. It might not be authentic but it would fit my schedule and since you amend the stock before assembling the soup with more soy and ginger I don’t think my palette is discerning enough to note a difference. The only substitution I made was green for red chiles.

Here’s the recipe:

1 small cucumber
1 medium-sized carrot, peeled
1 x 220 g (7 oz) packet fresh Hokkien noodles (I found them at AA Asia Supermarket on Security Blvd.)
6 cups Chinese Vegetable Stock
1/4 cup soy sauce
1 tablespoon ginger julienne
1 teaspoon white sugar
2 sticks of celery, finely sliced on the diagonal
100 g (3 oz) fresh oyster mushrooms, stems discarded and caps sliced
150 g (5 oz) fresh shiitake mushrooms, stems discarded and caps sliced
150 g (5 oz) snow peas (mange-tout), trimmed and finely sliced
2 1/3 cups finely shredded Chinese cabbage
1 cup fresh bean sprouts
1/3 cup mint leaves
2 large red chillies, finely sliced on the diagonal

Using a vegetable peeler, finely slice cucumber and carrot lengthways into ribbons. Cut slices into a fine julienne and set aside.

Place noodles in a colander and rinse well under hot running water, then drain.

Bring stock to the boil in a large heavy-based pot. Add soy sauce, ginger and sugar and stir to combine. Reduce heat, add drained noodles and celery and simmer for 1 minute. Toss in reserved carrots, mushrooms, snow peas and cabbage and simmer for a further minute or until noodles are just tender. Remove pot from stove.

Ladle soup into large bowls. Place reserved cucumber, bean sprouts, mint and chilli in small separate bowls and serve alongside soup.

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