Quick Bites: Asian-Style Noodle Soup

On our way to get our veggie share, we randomly stopped into an Asian market. I love browsing Asian and Indian markets and checking out all the cool new foods. We left with a bunch of things including rice sticks and a spicy chile and bean paste. When we got shiitake mushrooms in our share, I knew that I would be making soup for lunch.

Here is a helpful hint for when you make chicken stock. When the stock is cooled, measure it in 1, 2, and 4 cup increments into plastic freezer bags. Then you always have stock at the ready for a quick soup for one or two people.

For this soup I cooked 1 cup of chicken stock, a few sliced shiitake mushrooms, minced garlic and ginger, and some chopped scallion. When the mushrooms were softened and the soup boiling I took it off the heat and added a small handful of the rice noodles and a splash of fish sauce and let it sit for a few minutes. I garnished the whole thing with some toasted sesame oil, a bit of tamari soy sauce, a bit more chopped scallion, and a healthy spoonful of the chili paste. It was delicious… Spicy and salty with ginger and barely chewy noodles.

Have a great weekend!

Kimchi Noodle Soup

Kimchi Noodle Soup

So, you are wondering what to do with all that kimchi are you?  Okay, here is a recipe for a simple and tasty soup that I like to make for lunch on cold days (or on days when I have a cold).  It only takes about 15 minutes to make and it is warm and filling. 

Kimchi Noodle Soup

Ingredients:

1 serving of dried noodles (I prefer rice noodles but thin spaghetti works as well)

1 tsp toasted sesame oil

2 tsp soy sauce (I like the flavor of Tamari soy sauce but regular soy sauce works too)

1/2 cup kimchi

1 tbls juice from the kimchi jar

3 cups chicken broth

2 eggs

1 scallion, finely chopped

To Make:

Cook noodles in a saucepan of boiling water until done.  Drain and toss the noodles with the sesame oil and soy sauce.  Divide the noodles between two bowls and top with half the kimchi and kimchi juice.  Meanwhile, heat the broth in a sauce pan until simmering.  Crack one egg into a small bowl and gently slide it into the sauce pan.  Place the lid on and simmer until the egg whites are set and the yolk is still soft, about 3 minutes.  Remove the egg and place it on top of the noodles and kimchi.  Repeat with the other egg.  Divide the broth between the two bowls and garnish with chopped scallion.

To Serve:

If you would like your soup with more kick, add extra hot sauce to taste.  Serves two.