Gingered Chinese Noodle Soup Recipes

SESAME-GINGER CHICKEN NOODLE SOUP

Steps:

• Heat 2 tablespoons sesame oil in a medium pot over medium. Season chicken with salt and add to pot, skin-side down, along with sliced ginger. Cook, turning, until the chicken skin and ginger slices are golden, 5 to 7 minutes.
• Add rice cooking wine and boil until reduced by half, about 2 minutes. Add 6 cups water and bring to a boil over high. Once boiling, partially cover the pot with a lid, reduce the heat to medium-low and simmer until the chicken is tender and the broth is flavorful, about 40 minutes.
• Remove chicken from the pot and transfer to a bowl until cool enough to handle. Strain the broth, discarding the ginger, then season with salt, cover and set aside. When the chicken has cooled, discard the skin and bones and shred the meat then return it to the broth.
• Meanwhile, bring a saucepan of water to boil and cook ramen noodles according to package instructions.
• Divide cooked noodles among bowls and top with the chicken and its broth. Garnish with scallions, julienned ginger, a sprinkle of pepper and more sesame oil.

GINGER CHICKEN NOODLE SOUP

Steps:

• In a 5-qt. slow cooker, combine the first 9 ingredients. Cook, covered, on low 3-4 hours or until chicken is tender., Stir in snow peas and pasta. Cook, covered, on low about 30 minutes longer, until snow peas and pasta are tender.

GINGERED CHINESE NOODLE SOUP

Steps:

• Stir-fry garlic and ginger in hot oil for 15 seconds (use up to 2 tsp ginger for a little stronger flavor).
• Add peppers (can use a mixture of colored peppers for more colorful soup), carrot, and onion, and stir-fry 2 more minutes.
• Add chicken broth, soy sauce, and crushed red pepper. Bring to a boil. Reduce heat. Simmer, covered, for 5 minutes.
• Just before serving, add peas, cooked noodles and lemon juice. Freshly squeezed lemon juice is highly recommended.

GINGERED CHINESE NOODLE SOUP

Steps:

• Put cellophane noodles in large bowl.
• Cover with boiling water.
• Let stand 5 minutes.
• Drain thoroughly.
• Heat oil in wok or deep large skillet over medium high heat.
• Add onion and carrots and stir fry 3 minutes.
• Add garlic and ginger stir fry 30 seconds.
• Add stock, water and soy sauce.
• Cover and boil 2 minutes.
• Add ham water cress, mushrooms and noodles.
• Return to boil.
• Cover, turn off heat and let steep 2 minutes.
• Add snow peas, cover and let steep until vegetables are crisp tender about 3 minutes.
• Stir in sesame oil, rice vinegar and red pepper flakes.
• Adjust seasoning.
• Serve in deep bowls, sprinkle with green onions.

ONE-POT CHINESE CHICKEN NOODLE SOUP

Steps:

• Drizzle the honey over the base of a large saucepan and bubble briefly to a caramel, then splash in the soy, bubble, add half the chilli and the chicken stock and simmer for 5 mins.
• Add the chicken, if using, and ginger, and simmer for another 5 mins. Stir in the cabbage and noodles and cook until just wilted and the noodles have heated through. Ladle into bowls and sprinkle over the remaining chilli and the spring onions.

PORK NOODLE SOUP WITH GINGER AND TOASTED GARLIC

Steps:

• Heat vegetable oil in a large, heavy-bottomed pot over medium.
• Add garlic and cook, stirring occasionally, until the slices become nicely toasted and golden brown, 2 or 3 minutes. Using a slotted spoon, remove garlic and set aside.
• Add pork and red-pepper flakes to the pot, and season with salt and pepper. Cook, using a wooden spoon or spatula to break up large pieces, until the pork is well browned and in small bite-size pieces, 5 to 8 minutes.
• Add chicken broth, soy sauce and 4 cups water. Bring to a simmer and cook for about 5 to 8 minutes or so, until the pork is very tender and the broth tastes impossibly good. (Give it a taste and season with salt, pepper, red-pepper flakes and soy sauce, if you want.) Add pea leaves, half of the onion slices, and all of the ginger. Stir to wilt the leaves.
• To serve, ladle soup over noodles and top with remaining onion, cilantro and toasted garlic.