Soup > Asian Soups > Chinese Soups

Chinese Pistache Noodle Soup Recipe

Ingredients with Measurements:
- 8 oz. dried rice noodles
- 1 tbsp. vegetable oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1-inch piece of ginger, peeled and grated
- 4 cups chicken or vegetable broth
- 1 cup water
- 1 cup shredded cooked chicken or tofu
- 1 cup sliced mushrooms
- 1 cup chopped Chinese pistachios
- 2 tbsp. soy sauce
- 1 tbsp. rice vinegar
- 1 tsp. sesame oil
- Salt and pepper to taste
- Sliced scallions and cilantro for garnish

Special equipment needed:
- Large pot
- Colander
- Soup ladle
- Soup bowls

Step-by-step instructions:

1. Cook the rice noodles according to package instructions. Drain and set aside.

2. In a large pot, heat the vegetable oil over medium heat. Add the onion, garlic, and ginger and sauté until fragrant, about 2-3 minutes.

3. Add the chicken or vegetable broth and water to the pot and bring to a boil.

4. Add the shredded chicken or tofu, sliced mushrooms, and chopped Chinese pistachios to the pot. Reduce the heat and simmer for 10-15 minutes.

5. Add the cooked rice noodles to the pot and stir to combine.

6. In a small bowl, whisk together the soy sauce, rice vinegar, and sesame oil. Add the mixture to the pot and stir to combine.

7. Season with salt and pepper to taste.

8. Ladle the soup into bowls and garnish with sliced scallions and cilantro.


Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
Temperature:
Medium heat
Serving size:
4 servings

Nutritional information:
Calories: 350
Fat: 12g
Carbohydrates: 42g
Protein: 20g
Sodium: 1000mg

Substitutions for ingredients:
- Use any type of noodles you prefer instead of rice noodles.
- Use any type of protein you prefer instead of chicken or tofu.
- Use any type of mushrooms you prefer instead of sliced mushrooms.
- Use any type of nuts you prefer instead of Chinese pistachios.

Variations:
- Add sliced carrots or bell peppers for extra vegetables.
- Add a splash of Sriracha or hot sauce for extra heat.
- Use vegetable broth and omit the chicken or tofu for a vegetarian version.

Tips and tricks:
- Make sure to cook the rice noodles separately and add them to the soup at the end to prevent them from becoming too soft.
- If using raw chicken, cook it in the pot before adding the broth and other ingredients.
- Toast the chopped Chinese pistachios in a dry pan for extra flavor and crunch.

Storage instructions:
Store any leftover soup in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
Reheat the soup in a pot over medium heat until heated through.

Presentation ideas:
Serve the soup in colorful bowls with chopsticks and a spoon.

Garnishes:
Garnish the soup with sliced scallions and cilantro.

Pairings:
Serve the soup with steamed rice or a side salad.

Suggested side dishes:
Steamed rice or a side salad.

Troubleshooting advice:
- If the soup is too thick, add more water or broth to thin it out.
- If the soup is too thin, let it simmer for a few more minutes to reduce and thicken.

Food safety advice:
Make sure to cook the chicken or tofu to the appropriate temperature to ensure it is safe to eat.

Food history:
Noodle soup is a popular dish in many cultures, including Chinese cuisine.

Flavor profiles:
This soup has a savory and slightly nutty flavor from the Chinese pistachios, with a hint of tanginess from the rice vinegar.

Serving suggestions:
Serve the soup as a main dish for lunch or dinner.

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Region: Chinese

Taste: Savory, Tangy, Spicy, Umami, Aromatic