People seem to think making Asian noodle soup may be a difficult thing to make at home.
In fact, making Asian-style noodle broth for soup at home is very similar to the American-style. Introducing just a couple Asian ingredients will transform your ordinary broth into a wonderful Asian version that can easily be done any day of the week.
This recipe for Asian-style noodle broth is the most basic yet is simply delicious.
You can turn your simple Asian noodle broth into so many different Asian soups by using different noodle types. Use soba noodles for a Japanese style, or thin Hong-Kong style noodles for a homemade ramen that will force you to never go back to the microwaveables. The ball is in your court.
Also, eating Asian style noodle soup can get you to become creative by choosing different toppings. Use anything from shredded beef, pork, chicken and even seafood, Thai basil leaves, scallions, chili paste, crushed pork cracklins’ (chicarrones), and so much more.
People seem to think making Asian noodle soup may be a difficult thing to make at home.
In fact, making Asian-style noodle broth for soup at home is very similar to the American-style. Introducing just a couple Asian ingredients will transform your ordinary broth into a wonderful Asian version that can easily be done any day of the week.
This recipe for Asian-style noodle broth is the most basic yet is simply delicious.
You can turn your simple Asian noodle broth into so many different Asian soups by using different noodle types. Use soba noodles for a Japanese style, or thin Hong-Kong style noodles for a homemade ramen that will force you to never go back to the microwaveables. The ball is in your court.
Also, eating Asian style noodle soup can get you to become creative by choosing different toppings. Use anything from shredded beef, pork, chicken and even seafood, Thai basil leaves, scallions, chili paste, crushed pork cracklins’ (chicarrones), and so much more.
Ingredients
6 quarts of water
2 dry Bay leaves
1 large onion – roughly chopped
1 inch of ginger – peeled and sliced into rings
2 cloves garlic – crushed
1/3 cup of soy sauce
2 TBL of kosher salt
2 tsp of black pepper
1/2 pound beef soup bones or chicken pieces (use leg quarters)
Instructions
In a large stock pot, bring all the ingredients up to a boil. After boiling, lower the heat to a simmer (or slow rolling boil) and cook for at least one hour.
Along with the beef soup bones, feel free to also boil the broth with inexpensive roasts, at least half-a-pound. After it gets fork tender, pull it out of the broth and shred. If you want to use chicken instead of beef, use leg-quarters. The fat content in the skin will give the broth a great flavor. Just as the beef, pull out after fork tender, pull off the skin and shred the meat.
Serve a top Asian style noodles, bean sprouts, scallions, Thai basil leaves, and fried garlic.
http://mommacuisine.com/2011/12/06/recipe-asian-style-noodle-broth/
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