Big, bold noodle soup
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Big, bold noodle soup
  Vegetarian    Noodles    Soups  
Last updated 6/12/2012 1:08:39 AM. Recipe ID 35253. Report a problem with this recipe.
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      Title: Big, bold noodle soup
 Categories: Heaven, Soups and s, Vegetarian
      Yield: 8 Servings
 
      6    Dried shiitake mushrooms; or
           -more
  1 1/2 c  Boiling water
      8 c  Vegetable bouillon; prepared
           -as directed
      6    Star anise
      4 lg Ginger root slices; or more
      4 c  Mustard greens; stemmed and
           -chopped (about half a
           -punch, pack the measure)
      4 c  Bok choy; chopped (include
           -stems, 2-3 small heads)
     10    Scallions; thinly sliced on
           -the diagonal
      1 lb Fresh egg noodles; fresh or
           -1/2 pound dried (about 3-4
           -cups cooked)

MMMMM--------------------------OPTIONS-------------------------------
           Soy sauce
           Chili garlic paste; or sauce
           Dark sesame oil
           Cilantro leaves; torn
 
  PRELIM: Fresh Asian egg noodles, like the thick Shanghai or Japanese
  udon, are ideal for this soup. But fettucine may be used. Use a
  vegetarian bouillon base like "Better than bouillon" but make it
  stronger than usual: 1-1/2 or 2 times the recommended amount per cup.
  
  Rinse the mushrooms and place them in a small bowl. Pour in the
  boiling water and cover with a plate. Let stand at least 30 minutes.
  (This can be done several days ahead, and the mushrooms can just stay
  in the water until use.)
  
  Combine the bouillon, star anise, and ginger in a soup pot, and bring
  to a boil. Tum the heat down, cover, and simmer for about 20 to 30
  minutes At this point the broth can sit for up to several hours, or
  overnight.
  
  Remove the ginger and star anise with a slotted spoon. Strain the
  mushrooms over the soup, squeezing them firmly, so all of the soaking
  liquid goes in. Then slice the mushrooms thinly and add them to the
  soup as well.
  
  Heat the soup to the boiling point, and add the mustard greens, bok
  choy, and scallions. Turn the heat down, and simmer for about 2
  minutes.
  
  Meanwhile cook the noodles in boiling water until just tender. Drain
  them in a colander, rinse, and drain again, so they won't clump.
  Divide the cooked noodles among the largest soup bowls you can find
  and ladle the soup on top. Pass around the optional toppings on a
  tray, so each person can customize his or her portion.
  
  Yields: 6 to 8 soul-soothing servings; preparation time: 50 minutes
  (15 minutes of work).
  
  Recipe 




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Recipe ID 35253 (Apr 03, 2005)

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