28 March 2011

Asian Noodle Soup

The cold winter turned to a cold spring and here we have stayed.  Noodle soup is necessary for me to keep a positive attitude at this point. Add remodeling Four Corners Creamery kitchen to our plates and noodle soup becomes medicinal.  It's hard to be stressed out when you are eating this soup.

One of my very favorite celebrity chef/cookbook author is Nigella Lawson.  I think her sense of adventure and creativity in the kitchen is inspiring and her humor makes reading her recipes great fun! 
I am always looking for ways to up our vegetable intake during the cold months and the bright green of the baby bok choy and sugar snap peas really looks spring like! 

I hope Nigella doesn't mind that I changed her "Noodle Soup for Needy People" recipe to fit my tastes, but if you'd like the original, it can be found in Nigella Express, page 167.  

This recipe goes together QUICK!!!  Really less than 10 minutes to eating.  We always seem to have a loaf of bread and a few bites of cheese (big surprise) along side the soup bowls.

6 ounces Udon Noodles, I've also successfully used Soba, Rice and plain ol' chinese noodles
3 cups chicken or vegetable stock
2 tablespoons soy sauce
1 teaspoon brown sugar
1 teaspoon fresh ginger, minced
1 cup sugar snap peas, cut in half
1 cup shitake mushrooms, sliced  I've used button, cremini, shitake even portobella
1 cup baby bok choy, chopped

In a small saucepan, cook noodles according to directions.  Drain and fill bottom of bowls.
In a large sauce pan, bring stock, soy sauce and ginger to a boil then add vegetables.  It shouldn't take more than 2-3 minutes to cook through.  Pour broth and vegetables over noodles and enjoy!
Love that bright green of the peas and bok choy!

Steamy Soup!!

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