Wednesday, March 2, 2011

Noodle Soup

Most of my cooking ingredients are usually eyeballed. I just play around with the flavor and consistency except if its for baking. Today I made noodle soup with rice vermicelli, fried tofu, fish balls, shrimp and fish cake with a simple basic broth made with the peeled shell from shrimp.


1 pkt of thin rice vermicelli
8 cups of water or more depending how much of soup
10 shrimp, peeled (keep the shells for broth)
3 cloves garlic, minced
1 shallot, diced
1 chicken whole leg (optional)
couple of fishballs
1 fish cake, sliced thinly
couple of fried tofu
Yu Choy or napa cabbage
2 cube chicken bouillion
White pepper, salt
Fried Onion for garnishing


In a big pot, boil water. Once water is boiling slow the heat, add the noodles and cook till slightly soft. Drain in a colander and rinse with cold water to prevent it from sticking together. Leave it aside. Boil water once again and season with salt.  When water comes to boil, cook the fish cake, fish ball, fried tofu and vegetable just for couple of minutes. Dish it out.

Meanwhile in another pot, add little oil and saute the garlic and onion.  Once it gets slightly browned, add the chicken cube, shrimp shells, chicken thigh and water. Let it come to a boil, add salt. Once chicken is cooked, remove and let soup boil in a low heat.

Shred the cooled chicken and the rest of the other cooked seafood in a dish. Remove and discard the shrimp shells and taste the soup for seasoning. Lastly add some white pepper. Remove from heat.

To Serve

Put some noodles, the cooked ingredients and pour some soup.  Garnish with fried onion.

I hope this helps.  I never actually measured my ingredients. The amount above is eyeballed. Every person has different taste bud and likings.  If you do not want to use seafood and just substitute for chicken, beef or pork, go ahead.  You can do this noodles in many ways.  Play around with the ingredients and I am sure you will whip up something great.

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