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| Basic Noodles In Soup #1 Recipe |
Category: Soups
Rating:
N/A
Servings: 4
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Ingredients
1/2 lb egg noodles
6 cup stock
1 scallion
1/2 teaspoon salt
1 dash pepper
2 teaspoon soy sauce
1 tablespoon sherry
Cooking Directions:
1. Parboil noodles as in "Parboiled Noodles #1/#2".
2. Bring stock to a boil. Stir in noodles, then bring to a boil again. Simmer to heat through (about 2 minutes). Meanwhile mince scallion.
3. Stir salt, pepper, soy sauce and sherry into stock. Sprinkle with scallion and serve at once.
NOTE: Never add noodles to soup until just about ready to serve. If added too far in advance, noodles tend to get mushy. VARIATIONS:
1. In step 2, before adding the noodles, add 1 cup raw chicken. shredded; and/or 1/2 cup bamboo shoots, cut in strips. Simmer, covered, 10 minutes.
2. In step 2, after adding the noodles, add 1 cup cooked chicken or pork, diced; or 1 cup cooked vegetables, diced. Simmer only to heat through.
3. For the parboiled egg noodles, substitute 1/2 pound peastarch noodles (soaked); and 1 cup spinach, shredded. In step 2, simmer both only to heat through.
From , ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
soups
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