Now that the cool nights of fall are here, it's one of my favorite seasons...soup season! I am a big fan of Asian soups...pho, ramen, dan dan noodles...you name it, they're hearty and delicious.
It's not easy finding good quality Asian food products up in the hills where we live but we can still make a good soup with what we can find locally, just have to be a little creative. The hardest ingredient to find on this list is the shabu shabu, thin sliced pork, but you can probably get your local butcher to thinly slice some pork butt or maybe even do it yourself. We got ours at a Korean market near Sacramento, which is about an hour from home.
Here's the recipe...
INGREDIENTS
½ pound thinly sliced shabu shabu pork
Handful of loose spinach leaves
1 bundle udon noodles
½ teaspoon paprika
2 oz (1 packet) dried oyster mushrooms
1 can chicken broth
1 liter water
1 tablespoon soy sauce
1 teaspoon rice vinegar
3 packets Kikkoman instant miso tofu soup
¼ teaspoon hot chile pepper sauce
2 stalks green onion, sliced
1 tablespoon salt
Boil a quart of water with tablespoon of salt. Put Udon noodles in and boil for 13 minutes.
Put liter of water and can of chicken broth into a stock pot and set on high until boiling. Once boiling, turn heat down to medium. Put miso soup mix and dried mushrooms in and boil for five minutes, stirring occasionally.
Put in Rice vinegar, paprika, soy sauce, chile pepper sauce, spinach, and pork. Boil for another 5 minutes.
Once noodles are done, strain and drain. Put a couple of scoops of noodles into an empty bowl. Ladle soup on top. Sprinkle green onions on top and serve.
Darryl Musick
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