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.

TURKEY SOUP WITH CHINESE NOODLES AND GINGER

Steps:

• First, make the broth. Combine the turkey carcass and parts, onion, celery and carrots with six quarts of water in a large pot. Bring to a boil over medium-high heat. Lower heat so that liquid is at a bare simmer. Cook, skimming the top as necessary, for 4 hours. Strain the broth and remove the grease. Place in a clean pot and simmer until reduced to 6 cups, about 1 1/2 hours. Broth may be cooked ahead and refrigerated or frozen.
• To complete the soup, heat the broth if it has been stored. Season with the salt. Cook the noodles according to the package directions. Drain and toss with the sesame oil, ginger, oyster sauce and cilantro. Divide the noodles among 6 bowls and top with the turkey and scallions. Pour the broth over the noodles and serve immediately.

TURKEY GINGER NOODLE SOUP

Steps:

• Place the first 8 ingredients in a 4- or 5-qt. slow cooker., Toss turkey with pepper and salt. In a large skillet, heat oil over medium-high heat; brown turkey in batches. Add to slow cooker., Cook, covered, on low 4-5 hours, until carrots are tender. Stir in corn and peas; heat through., Cook noodles according to package directions; drain. Add to soup just before serving.

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.

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.