Daves Spicy Noodle Soup Recipes

SPICY NOODLE SOUP

Steps:

• Heat broth to boiling in Dutch oven.
• Stir in remaining ingredients except cheese; reduce heat to medium.
• Cook 5-6 minutes, stirring occasionally, until noodles are tender.
• Sprinkle with cheese.

SPICY NOODLE SOUP WITH MUSHROOMS AND HERBS

Steps:

• Heat oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add garlic and shallots, and season with salt and pepper. Cook, stirring occasionally, until shallots start to turn a nice golden brown, 3 to 4 minutes. Add mushrooms and half the chile, and season with salt and pepper.
• Cook, stirring occasionally, until the mushrooms have softened, released much of their water and turned a deep golden brown, 10 to 15 minutes. (A browned mushroom will have infinitely more flavor than an unbrowned mushroom, because the water inside it evaporates and the flavor concentrates. So do not skip this step.)
• Add 1/2 cup soy sauce, 1/4 cup vinegar and 8 cups of water. Bring to a gentle simmer and season with salt and pepper. Continue to simmer until the flavors have melded and the broth tastes good enough to drink (you will be drinking it), 15 to 20 minutes. Season with more soy sauce and vinegar as you like.
• Meanwhile, cook the noodles in a large pot of salted boiling water until just al dente. (The timing will depend on the type and brand of noodles, so consult the package.) Add the noodles to the pot with the broth, and let them hang out in there for a minute or two to finish cooking and soak up all that flavor.
• To serve, use tongs to divide the noodles and mushrooms among bowls, then ladle the hot broth over the top. Serve with the remaining chile, the herbs and the sesame seeds and oil (if using) for people to dress their own bowls to their liking.

SPICY CHICKEN NOODLE SOUP

Steps:

• Cook and stir chicken in a large pot over medium heat until lightly browned, about 5 minutes; stir in garlic and cook until fragrant, about 1 minute.
• Stir vegetable broth, carrots, and corn into chicken mixture; bring to a boil. Stir rice noodles, red pepper, basil, and chili flakes into chicken mixture; reduce heat and simmer until noodles are tender, about 5 minutes.

DAVE'S SPICY NOODLE SOUP

Steps:

• If you prefer, you can substitute chinese pork meatballs for the chicken, and if so, just skip the roasted chicken steps below. Also a great base for Wonton Soup, just make wontons you like and use the stock.
• Purchase a small frier no more than 4 pounds rub the skin with salt, pepper and garlic powder and roast in an oven at 425 for 1 hour, skin on. (Use a thermometer on the chicken, it should be about 160 degrees when done). If you are not using a whole chicken, cut the weight down to about 2 pounds as I did in the updated recipe.
• Once chicken is done, cut into pieces and remove skin and bones. (You may prefer to just use a few skin on chicken breasts with no bones to make this easy.).
• In a pot, saute the garlic in the oil. Just heat through, don't brown it or burn. About 1 minute.
• Slice the Mushrooms before adding to stock in the next step.
• Place all the chicken (except what you steal since it smells so good) into a large pot with the six cups of broth and all remaining ingredients.
• Simmer for about 10 minutes.
• Add rice noodles and cook for about another 10 minutes (just the duration of the time on the package for cooking the noodles) and serve. Note, use FRESH noodles, not dry. If you use dry, as many folks have commented, it will overwhelm the soup. I have adjusted the recipe to reflect this fact. I always use fresh.