Ingredients with Measurements:
- 4 Chinese sausages, sliced
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon ginger, grated
- 8 cups chicken broth
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sesame oil
- 8 ounces dried Chinese egg noodles
- 2 cups baby bok choy, chopped
- 1/4 cup green onions, sliced
- Salt and pepper to taste
Special equipment needed:
- Large pot
- Strainer
Step-by-step instructions:
1. In a large pot, sauté the sliced Chinese sausages until browned. Remove from the pot and set aside.
2. In the same pot, sauté the onion, garlic, and ginger until fragrant.
3. Add the chicken broth, soy sauce, oyster sauce, and sesame oil to the pot. Bring to a boil.
4. Add the dried Chinese egg noodles to the pot and cook for 3-5 minutes or until tender.
5. Add the chopped baby bok choy and cook for an additional 2-3 minutes or until wilted.
6. Add the browned Chinese sausages back to the pot and stir to combine.
7. Season with salt and pepper to taste.
8. Serve hot and garnish with sliced green onions.
- Time:
Preparation time: 10 minutes
- Cooking time: 25 minutes
Temperature:
- Medium-high heat
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 350
- Fat: 15g
- Carbohydrates: 35g
- Protein: 20g
Substitutions for ingredients:
- Chinese sausages can be substituted with any type of sausage.
- Baby bok choy can be substituted with any leafy green vegetable.
Variations:
- Add sliced mushrooms for an extra umami flavor.
- Use vegetable broth instead of chicken broth for a vegetarian option.
- Add a beaten egg to the soup for a more filling meal.
Tips and tricks:
- Soak the dried Chinese egg noodles in hot water for 10 minutes before cooking to soften them.
- Use a strainer to remove any impurities from the chicken broth before adding the noodles.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in a pot on the stove over medium heat until heated through.
Presentation ideas:
- Serve in individual bowls with a garnish of sliced green onions.
Garnishes:
- Sliced green onions
Pairings:
- Serve with steamed rice for a more filling meal.
Suggested side dishes:
- Steamed vegetables or a side salad.
Troubleshooting advice:
- If the soup is too salty, add more chicken broth to dilute the saltiness.
Food safety advice:
- Make sure to cook the Chinese sausages thoroughly before adding them to the soup.
Food history:
- Chinese sausage, also known as lap cheong, is a type of dried sausage commonly used in Chinese cuisine.
Flavor profiles:
- Savory, umami, slightly sweet
Serving suggestions:
- Serve hot as a main dish for lunch or dinner.
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Region: Chinese