![]() Isn’t it strange how a chicken noodle soup seems to exist in some interaction in almost every culture? Our first recipe for the month of January is an asian inspired noodle soup found within our Cookbook of the Month, 200 One Pot Meals. This is definitely not a ramen dish. The broth is just a simple chicken stock flavored with cupboard ingredients, and it does not simmer and stew for hours and hours developing its flavor. Still, it’s a good recipe for when you want to put in an effort for dinner-- but not that much effort. The biggest thing to note is that this is the kind of recipe that you’ll need a mortar and pestle to complete. Early in the recipe you have to beat the hell out of peanuts and rice to help add some texture to the soup. You can probably do this with a food processor, but the texture may not turn out right. Luckily, I have a mortar and pestle and low end food processor. You can work up a sweat on this bad boy. Lord knows I did. I think the soup suffered some because I was unable to get the rice down to the texture called for in the recipe. It should be ‘finely crushed into a powder’, which just was not achievable with the small, lower end food processor that I do own or the mortar and pestle. Still, I did not find any chunks of rice eating the soup. The recipe called for fish sauce, which I forgot to grab at the grocery store ahead of Winter Storm Grayson. We received eight inches of snow between grocery trip and date I made this recipe. Some websites state you can substitute fish sauce with soy sauce, so I tried that. The measurement was in a one to one ratio. There were no complaints from my husband on the substitution. He would bathe in soy sauce if given the opportunity. For the life of me, I have never seen a red bird chili at the supermarket, so this was another ingredient that faced substitution. I added red pepper flakes instead, though I’m sure it would not add up to the heat the chili would provide. The soup itself remained plenty warm, and I thought the heat of the red pepper flakes was enough for a soup to keep us warm during these frigid nights. It comes out looking a bit one dimensional without any of the garnishes called for by the book, such as scallions and a hard boiled egg. Still, it went over well. My rating: Okay, not going to come into regular rotation Husband rating: ‘Super good soup, babe’
2 Comments
Susan
1/6/2018 07:41:14 am
Great rating system! The cook and the primary “customer “ each have a say.👍
Reply
Shari
1/6/2018 08:59:46 am
This looks delicious! I have to say, I think you have a pretty awesome audience!!❤️ Love reading about your endeavors! Keep these coming!
Reply
Leave a Reply. |
The MissionAn idea born in Normal, Illinois, Eating Normal hopes to chronicle the eating Experiences of a Red bird. Pledge monthly to our patreon!
Or, you know, support the mission with caffeine! Buy me a coffee through Ko-Fi. Archives
May 2020
Categories
All
|