Why This Recipe Works
- It is far healthier than instant noodle soups, which are packed with artificial ingredients, because fresh ingredients are used.
- It has a rich, genuine flavor that comes from the Asian flavors of the oyster sauce and soy sauce.
- It’s easy to make because everything cooks in one pot, and it also adds flavor to the noodles while they cook.
You won’t be able to return to the boxed soups after you try this recipe! Making Chinese food doesn’t have to be hard or complex.
I understand how simple it is to open a box of Ramon noodles for a quick meal, but there’s really no need for it.
Fast Chinese Noodle Soup!
One of my favorite “back pocket” recipes is this Chinese noodle soup because it’s so easy to prepare and takes very little time. Because any chef will tell you that people who work in the kitchen all day need quick dinners in real life!
Here’s a run down of how it goes:
- Broth: Simmer six ingredients for ten minutes without using a pan or trip to the Asian market;
- Noodles: Prepare fresh OR dried noodles according to packet directions;
- Toppings: Search the refrigerator for vegetables. Roughly chop and cook in the soup or alongside the noodles. broth; and.
- Serve: Place noodles in bowls. Pour over soup and toppings.
On Making your own stock
This recipe tastes best with homemade stock. Making your own and keeping it in the freezer is something I strongly advise.
- In a large stockpot, combine the beef or poultry bones, one large onion (with skin), one carrot, two celery stalks, a few bay leaves, salt, and pepper. Cover by about 2 inches of cold water.
- Bring to a boil. Simmer for three to four hours on low heat, occasionally skimming off and discarding foam.
- Pour the stock through a fine-mesh strainer into a large bowl, discarding the solids. Cool stock to room temperature. Cover and refrigerate overnight. Skim the solidified fat off the surface, dispose of it, and freeze the fat in portions for up to three months in an airtight container.
- Meaty variation: To make it a more substantial meal, add cooked leftover meats at the end.
- Seafood variation: About the last minute of cooking, add some raw shrimp. Once they turn pink, they’re ready to serve.
- Vegetarian Option: Use your preferred vegetables and vegetable stock. It is advised to cook the vegetables separately in order to regulate their firmness and prevent overcooking them in the soup.
