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!
The Wicked (awesome) Whisk 