04 Oct, 2006
When it gets chilly just make some soup
Posted by andrea tomkins in: Photography|Recipes and Food
Ginger noodle soup, that is.
[Edited to add: I posted the recipe at the bottom]
Ginger Noodle Soup
1 lb ground pork
1 onion, chopped
3 gloves garlic, minced
1/3 cup hoisin sauce
2 tbsp gingerroot (chop it as fine as you can)
2 tbsp soy sauce
4 cups chicken stock (I used one of those large packages of Campbell’s, the one that comes in a box. There was a bit over 4 cups. I tossed in the extra anyway.)
1 carrot, cut into matchstick
1/2 cup sliced mushrooms
5 oz rice vermicelli noodles
1 or 2 green onions, thinly sliced (to garnish the soup, but I always like more)
a handful of bean spouts (ditto as above)
4 sprigs coriander (ditto as above)
Chop and prep everything beforehand.
In large saucepan, brown pork over medium-high heat, stirring to break it up, about 5 to 7 minutes. Drain off fat. Add onion, garlic, hoisin sauce, ginger and soy sauce; cook for 2 minutes
Add chicken stock and bring to boil. Add carrot and mushrooms; reduce heat and simmer for about 10 minutes.
Stir in noodles; simmer for 5 or 6 minutes or until noodles are tender. Ladle into large soup bowls. Garnish with green onion, spouts and coriander. You will need to use a spoon and a fork, but mostly a fork. It’s very hearty, and despite the carton of broth it doesn’t actually get very “soupy.”
Makes about four servings. It’s very good eaten the next day. Enjoy!
