Ingredients with Measurements:
- 1 pack of dried egg noodles
- 1 tablespoon of vegetable oil
- 1 onion, diced
- 2 garlic cloves, minced
- 1 tablespoon of cincalok (fermented shrimp paste)
- 1 tablespoon of soy sauce
- 1 tablespoon of fish sauce
- 4 cups of chicken broth
- 1 cup of sliced shiitake mushrooms
- 1 cup of sliced bok choy
- 1 cup of sliced carrots
- 1 cup of sliced green onions
- Salt and pepper to taste
Special equipment needed:
- Large pot
- Cutting board
- Knife
Step-by-step instructions:
1. Cook the egg noodles according to the package instructions. Drain and set aside.
2. In a large pot, heat the vegetable oil over medium heat. Add the onion and garlic and sauté until fragrant.
3. Add the cincalok, soy sauce, and fish sauce to the pot and stir well.
4. Pour in the chicken broth and bring to a boil.
5. Add the shiitake mushrooms, bok choy, and carrots to the pot and simmer for 5-7 minutes until the vegetables are tender.
6. Add the cooked egg noodles and green onions to the pot and stir well.
7. Season with salt and pepper to taste.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories: 250
Fat: 6g
Carbohydrates: 40g
Protein: 10g
Substitutions for ingredients:
- Dried egg noodles can be substituted with any other type of noodles.
- Shiitake mushrooms can be substituted with any other type of mushrooms.
- Bok choy can be substituted with any other leafy green vegetables.
Variations:
- Add cooked shrimp or chicken for extra protein.
- Add chili flakes for a spicy kick.
- Use vegetable broth instead of chicken broth for a vegetarian version.
Tips and tricks:
- Make sure to rinse the cincalok before using it to remove any excess salt.
- Adjust the amount of soy sauce and fish sauce to your taste preference.
- Add more broth if you prefer a soupier consistency.
Storage instructions:
Store 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 individual bowls and garnish with sliced green onions.
Garnishes:
Sliced green onions
Pairings:
Serve with a side of steamed rice or bread.
Suggested side dishes:
Steamed rice or bread
Troubleshooting advice:
- If the soup is too salty, add more broth or water to dilute the saltiness.
- If the soup is too bland, add more soy sauce or fish sauce to enhance the flavor.
Food safety advice:
Make sure to cook the soup to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
Cincalok is a traditional Malaysian condiment made from fermented shrimp.
Flavor profiles:
Salty, savory, umami
Serving suggestions:
Serve hot as a main dish.
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Region: Malaysian