Ingredients with Measurements:
- 200g dried egg noodles
- 1 tablespoon vegetable oil
- 2 cloves garlic, minced
- 1 small onion, chopped
- 1 tablespoon tauchu (fermented soybean paste)
- 1 tablespoon soy sauce
- 1 teaspoon sugar
- 4 cups chicken broth
- 1 cup sliced chicken breast
- 1 cup sliced shiitake mushrooms
- 1 cup chopped bok choy
- Salt and pepper to taste
- Chopped scallions and cilantro for garnish
Special equipment needed:
- Large pot
- Strainer
Step-by-step instructions:
1. Cook the egg noodles according to package instructions. Drain and set aside.
2. In a large pot, heat the vegetable oil over medium heat. Add the garlic and onion and sauté until fragrant.
3. Add the tauchu, soy sauce, and sugar. Stir to combine.
4. Pour in the chicken broth and bring to a boil.
5. Add the chicken breast, shiitake mushrooms, and bok choy. Simmer for 10 minutes or until the chicken is cooked through and the vegetables are tender.
6. Season with salt and pepper to taste.
7. To serve, divide the cooked egg noodles among bowls. Ladle the soup over the noodles.
8. Garnish with chopped scallions and cilantro.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 280
Fat: 7g
Carbohydrates: 35g
Protein: 20g
Substitutions for ingredients:
- Dried egg noodles can be substituted with any type of noodles.
- Chicken broth can be substituted with vegetable broth.
- Chicken breast can be substituted with tofu or shrimp.
- Bok choy can be substituted with any leafy green vegetables.
Variations:
- Add chili flakes or hot sauce for a spicy kick.
- Add a beaten egg to the soup for an egg drop effect.
- Use beef broth instead of chicken broth for a different flavor.
Tips and tricks:
- To prevent the noodles from sticking together, rinse them with cold water after cooking and toss them with a little oil.
- If the soup is too salty, add more water or broth to dilute it.
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 a deep bowl with the noodles at the bottom and the soup ladled over the top.
Garnishes:
Chopped scallions and cilantro
Pairings:
Serve with a side of steamed rice or garlic bread.
Suggested side dishes:
Steamed vegetables or a side salad.
Troubleshooting advice:
- If the soup is too thick, add more broth or water to thin it out.
- If the soup is too thin, simmer it for a few more minutes to reduce the liquid.
Food safety advice:
Make sure to cook the chicken thoroughly to avoid any foodborne illnesses.
Food history:
Tauchu is a traditional ingredient in Malaysian and Indonesian cuisine. It is made by fermenting soybeans with salt and water.
Flavor profiles:
Savory, umami, slightly sweet.
Serving suggestions:
Serve hot as a main dish for lunch or dinner.
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