Noodle Soup With Soy Cooked Pork Slack Season Tan Tsi Recipes

ASIAN PORK AND NOODLE SOUP

Steps:

• Soak noodles according to package directions., Meanwhile, in a large saucepan, saute carrots and bok choy in oil until tender. Add ginger; cook 1 minute longer. Stir in the broth, water, soy sauce, pepper and noodles. Bring to a boil. Reduce heat; simmer until noodles are tender. Stir in pork and green onions; heat through.

PORK NOODLE SOUP WITH GINGER AND TOASTED GARLIC

Steps:

• Heat vegetable oil in a large, heavy-bottomed pot over medium.
• Add garlic and cook, stirring occasionally, until the slices become nicely toasted and golden brown, 2 or 3 minutes. Using a slotted spoon, remove garlic and set aside.
• Add pork and red-pepper flakes to the pot, and season with salt and pepper. Cook, using a wooden spoon or spatula to break up large pieces, until the pork is well browned and in small bite-size pieces, 5 to 8 minutes.
• Add chicken broth, soy sauce and 4 cups water. Bring to a simmer and cook for about 5 to 8 minutes or so, until the pork is very tender and the broth tastes impossibly good. (Give it a taste and season with salt, pepper, red-pepper flakes and soy sauce, if you want.) Add pea leaves, half of the onion slices, and all of the ginger. Stir to wilt the leaves.
• To serve, ladle soup over noodles and top with remaining onion, cilantro and toasted garlic.

CHINESE STYLE NOODLE AND PORK SOUP

Steps:

• Cook noodles according to package directions, or until of desired consistency, drain.
• Meanwhile, in a large pot combine all remaining ingredients. Stir in the cooked noodles.
• Bring to a full boil over high heat, stirring occasionally.
• Boil for about 10 minutes.
• Sprinkle each serving with chopped green onions if desired.

PORK NOODLE SOUP

Steps:

• In a Dutch oven, saute celery and onion in oil until tender. Add garlic; cook 1 minute longer. Stir in the water, asparagus, cabbage, parsley, tarragon and cayenne if desired. Bring to a boil., Coarsely crush the noodles. Add the noodles with the contents of the seasoning packets to the pan. Bring to a boil. Reduce heat; simmer, uncovered, for 3-5 minutes or until the noodles and vegetables are tender. Add pork; heat through.

SPICY TAN TAN SOUP (TANTANMEN OR DAN DAN NOODLES)

Steps:

• Heat sesame oil in a skillet over medium heat; add doubanjiang. Cook and stir shallots, garlic, and ginger until fragrant, about 30 seconds. Add ground pork; cook and stir until browned, about 3 minutes.
• Mix soy sauce, tahini, sake, miso paste, and tianmianjiang into pork mixture until evenly combined. Add chicken stock; bring to a boil. Mix rice vinegar and rayu into pork mixture; add spinach. Simmer soup over low heat for 10 minutes.
• Put noodles in a bowl of hot water to separate; drain. Mix noodles into soup and garnish with green onions and Thai chile peppers.

NOODLE SOUP WITH SOY-COOKED PORK (SLACK SEASON TAN TSI)

Steps:

• Soak mushrooms in hot water to cover until tender, about 30 minutes. Drain well, discarding soaking liquid and stems, then finely chop caps.
• While mushrooms soak, finely chop pork belly (partially frozen meat will be easier to chop; return pork to freezer if it's too thawed to chop), then bring to room temperature.
• Heat wok over high heat until a bead of water dropped onto cooking surface evaporates immediately. Add peanut oil, swirling to coat wok evenly, and heat until just smoking. Reduce heat to moderate and stir-fry pork until no longer pink, about 3 minutes. Add mushrooms and shallots and stir-fry 2 minutes.
• Add soy sauce, wine, and rock sugar and cook, stirring, until sugar is dissolved. Add water, licorice root, and salt and bring to a boil. Transfer to clay pot and simmer, uncovered, stirring occasionally, until mixture has reduced and thickened to a sauce-like consistency, about 1 hour. Discard licorice root.
• Bring stock to a simmer in a 3-quart saucepan.
• Blanch bean sprouts in 6- to 8-quart pot of boiling unsalted water 30 seconds, then transfer to individual serving bowls. Boil noodles in same water according to package instructions, then drain and divide among 12 bowls. Sprinkle with cilantro and spoon pork topping over noodles. Add enough stock to almost cover noodles, then add 1/4 teaspoon vinegar to each bowl and top with 1/4 teaspoon mashed garlic and 1 shrimp.

KONGGUKSU (COLD SOY MILK NOODLE SOUP)

Steps:

• In a medium bowl, combine soy beans with enough water to cover by 3 inches and refrigerate for 8 hours or up to overnight. Drain.
• In a large pot, cover soaked soy beans with enough water to submerge by 2 inches and bring to a boil over high. Reduce heat to medium and simmer, stirring occasionally and skimming foam and skins that rise to the top, until beans have softened but are still slightly crunchy, 10 to 12 minutes. (The beans should still have a little snap to them.) Drain beans and transfer to a large bowl.
• Fill the bowl with cold water, swish the beans around, then drain, pouring off any skins that rise to the top. Repeat until the beans are cold and the loosened skins are gone. (Not all skins need to be removed, just the ones that fall off on their own.)
• Meanwhile, cook noodles according to package instructions until al dente. Drain and run under cold water to stop the cooking. Divide among 4 bowls.
• In a blender, combine soy beans with the chilled water and salt, then purée until smooth. Season to taste with more salt, if desired. If the broth isn't cold, stir in a few ice cubes to chill it down before pouring it over the noodles. (Remove the ice first.) Garnish with cucumbers and sesame seeds, if using, and serve immediately.