hot and sour noodle soup of the gods
Feb. 7th, 2013 03:35 pmAt least, ![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png)
morgan_dhu tells me it's of the gods. Since chili peppers and vinegar both make me sick, I can't attest to that myself. It's designed to be made in large batches and stored in the fridge to be eaten over several days.
There are two steps to this soup. First make the hot and sour broth (I usually make 4 or 5 litres at a time), then use that broth to cook the noodles in and add whatever else you're in the mood for.
NB: if you just use generic chicken broth, you'll have soup with tons of added salt. Even if you like salt and aren't on a low-sodium diet, try to get "no salt added" broth or bouillon. There's plenty of salt in the soy sauce, and you don't want salt to overwhelm all the other flavours.
The Broth:
1 litre chicken broth (or bouillon from cubes). If using cubes, use an extra cube above what the box calls for per litre of water.
125 ml red wine vinegar
10-15 ml soy sauce
10 ml pureed garlic
15 ml chili powder
15 ml ground black pepper
2.5 ml chili oil
2.5 ml sesame oil
Add everything except the vinegar to the broth, bring to a boil. Stir a bit and turn down to a simmer. After a few minutes, stir in the vinegar, turn off the heat, and allow to cool.
Once you can do so without burning yourself, strain the broth though a coffee filter to remove the gritty bits of all those spices -- use a reusable filter so you can agitate the liquid that will stubbornly sit in the filter and refuse to strain through. I have a filter that fits nicely in a funnel so I can filter the broth directly into bottles for storage. Put the broth in the fridge until you're ready to make soup.
The Soup:
1 batch of hot & sour broth (as above)
100g dry noodles
125 ml peas
1/2 cooked chicken breast, diced
15 ml pureed garlic (you can never have too much garlic)
1 green onion (thin sliced)
5-10 diced mushrooms
Put the broth in a saucepan and add everything else. I generally add the mushrooms last and just keep putting in more mushrooms until the saucepan is full, hence the vague quantity. Bring to a boil, then simmer covered 5 minutes, and put aside to cool and allow the noodles to finish softening before putting the finished soup in the fridge. This makes a thick stew-like soup with very little free broth. If you want a more soupy soup, cut back on the noodles.
If you prefer a tofu-based soup instead of noodle based, then replace noodles with tofu, add 20 ml of cornstarch (dissolved in 30 ml of water, then stirred into the broth), and stir in 1 beaten egg at the last minute before turning off the heat.
morgan_dhu tells me it's of the gods. Since chili peppers and vinegar both make me sick, I can't attest to that myself. It's designed to be made in large batches and stored in the fridge to be eaten over several days.There are two steps to this soup. First make the hot and sour broth (I usually make 4 or 5 litres at a time), then use that broth to cook the noodles in and add whatever else you're in the mood for.
NB: if you just use generic chicken broth, you'll have soup with tons of added salt. Even if you like salt and aren't on a low-sodium diet, try to get "no salt added" broth or bouillon. There's plenty of salt in the soy sauce, and you don't want salt to overwhelm all the other flavours.
The Broth:
1 litre chicken broth (or bouillon from cubes). If using cubes, use an extra cube above what the box calls for per litre of water.
125 ml red wine vinegar
10-15 ml soy sauce
10 ml pureed garlic
15 ml chili powder
15 ml ground black pepper
2.5 ml chili oil
2.5 ml sesame oil
Add everything except the vinegar to the broth, bring to a boil. Stir a bit and turn down to a simmer. After a few minutes, stir in the vinegar, turn off the heat, and allow to cool.
Once you can do so without burning yourself, strain the broth though a coffee filter to remove the gritty bits of all those spices -- use a reusable filter so you can agitate the liquid that will stubbornly sit in the filter and refuse to strain through. I have a filter that fits nicely in a funnel so I can filter the broth directly into bottles for storage. Put the broth in the fridge until you're ready to make soup.
The Soup:
1 batch of hot & sour broth (as above)
100g dry noodles
125 ml peas
1/2 cooked chicken breast, diced
15 ml pureed garlic (you can never have too much garlic)
1 green onion (thin sliced)
5-10 diced mushrooms
Put the broth in a saucepan and add everything else. I generally add the mushrooms last and just keep putting in more mushrooms until the saucepan is full, hence the vague quantity. Bring to a boil, then simmer covered 5 minutes, and put aside to cool and allow the noodles to finish softening before putting the finished soup in the fridge. This makes a thick stew-like soup with very little free broth. If you want a more soupy soup, cut back on the noodles.
If you prefer a tofu-based soup instead of noodle based, then replace noodles with tofu, add 20 ml of cornstarch (dissolved in 30 ml of water, then stirred into the broth), and stir in 1 beaten egg at the last minute before turning off the heat.