Wednesday, July 22, 2015

rice noodle soup

lunch.


yes, that is a giant pile of noodles. and yes - i ate the entire thing.


these are my most favorite mushrooms found at the saturday farmer's market.




cravings are odd. i was wanting noodles for days but wanted something easier than a traditional Pho and this fit the bill perfectly. i know - i can be terribly lazy sometimes. and the above noodles are available at the local grocery - thus saving me the journey to the asian market - again...so lazy. 
all the other produce was collected at my last market visit so it was time to satisfy a craving.

give this a go.

you will need

4 cups chicken broth 
1/2 cup mirin
1/3 cup low sodium soy sauce
1/4 cup dark sesame oil
1 tablespoon asian fish sauce
1 tablespoon chili paste (another teaspoon if you want the extra heat)
juice from 1 lime - plus additional lime wedges for serving

1/2 package rice noodles
2 cups mushrooms - i used beech and shiitake 
1 inch piece of fresh ginger - peeled and sliced into matchsticks 
4 cloves of garlic - peeled and sliced thin (think tiny garlic chips)
2 shallots - sliced thin
1 bunch baby bok choy - washed and separated
2 star anise
cilantro
salt
pepper

to do

pour the chicken broth into a large pot and cover - heat to high.
once boiling add the matchstick ginger, garlic chips, shallot slices and star anise.
reduce heat to medium high - cover and let cook for ten minutes or so.

in a separate bowl add the mirin, soy sauce, sesame oil, fish sauce, chili paste and lime juice.
give it a good whisk for a few minutes to try and get everybody to come together.

check the garlic and ginger pieces in the large pot.
if they are softened add the bok choy.
let cook four or five minutes (i don't like mushy vegetables so i only do a quick blanch - do this part the way you like best)
scoop the bok choy out and set aside - cover to keep warm.
check also that you didn't scoop out your anise - they need to stay in the pot.
now add your mushrooms.
cook four or five minutes.
scoop these out and add to the bowl with the bok choy.
bring the broth back to a boil - putting the lid back on helps here.
once the broth is ready add the soy sauce mixture.
give this all a good stir then add your noodles.
these cook really quickly - should only take three to four minutes, or so.
when the noodles are done add the bok choy and mushrooms back to the pot.
another good stir.
taste for salt and pepper addition if needed.
serve immediately garnished with fresh cilantro and a lime wedge.






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