Once a Week Recipe from my eCookbook

Lunch to soothe my sore throat and cold. Rice noodle and pork ball soup with cilantro, green onion, mint, ginger and sesame oil. Yum!

So here’s a delicious sample recipe, the first recipe of the week from my new ecookbook, Roz Weitzman’s World of Chinese Comfort Food.

Udon or Rice Noodle Soup

udon or rice noodle soup recipe

udon or rice noodle soup recipe

udon or rice noodle soup recipe with pork balls

udon or rice noodle soup recipe with pork balls as alternate meat

Serves 4
2 tablespoons cooking oil
2-inch piece fresh ginger, thinly sliced
3 cloves garlic, thinly sliced
2 green onions, cut into 2-inch strips
4-6 cups water
4 ounces pork or chicken, very finely sliced
3 tablespoons soy sauce
4 brown or black mushrooms, very finely sliced
½ medium regular or Chinese cucumber, very finely sliced, diagonally
2 teaspoons Chinese chicken bouillon granules
1½ cups fresh Udon or rice noodles
Salt and fresh black pepper to taste
1 cup fresh cilantro, chopped
1/2 cup chopped fresh mint (optional)
1 teaspoon sesame oil

Add oil to a medium-sized soup pot and wait for it to heat. Stir-fry the ginger, garlic, and onion, remove to a bowl (I often put the ginger and garlic into a little cheesecloth pouch because I like the flavour that they give the soup but don’t like eating them in chunks, alternately leave ginger and garlic whole) and set aside.

Bring the water to a boil and add the meat. While the meat is boiling, remove the foamy particles from the water with a large spoon.

Add soy sauce. Stir in mushrooms and cucumber. Add the bouillon granules and the ginger, garlic and onion. Bring to a boil.

Add noodles and salt and pepper and boil until noodles are tender (Udon noodles will double in size, rice noodles will remain the same size after cooking).

In the last minute of cooking, add the cilantro, mint, sesame oil and more soy sauce if necessary for saltiness and taste.

Pour into a soup tureen and serve hot in individual soup bowls.


About Roz Weitzman's World

Periodically in China since 2005 to research my cookbooks and travel in China and southeast Asia. Loving the experience. Want to keep in touch with my friends and family all over the world! I published my Chinese Cookbook called 'Roz Weitzman's World of Chinese Comfort Food'. This week I published my latest in my series of Chinese cooking called "Roz Weitzman's World of Yunnan Food". Please won't you scribble a thought or two. I really appreciate your comments! AND IF YOU SHOULD WISH TO REPOST MY RECIPES OR OTHER OF MY POSTS ON YOUR OWN BLOG, BE SO KIND AS TO POST A LINK BACK TO MY BLOG AND GIVE ME CREDIT FOR MY ORIGINAL WORK. MANY THANKS IN ADVANCE.

Posted on Tuesday, January 8, 2013, in Chinese Cookbook, Recipes, Writing and tagged , , , , , , , , , , , , , . Bookmark the permalink. Leave a comment.

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