Perfect Day for Soup

Let's eat!

Brrrrr….it’s super cold out.  We are smack dab in the middle of January and winter temperatures finally decided to come, full fledge!  This particular night Matt was traveling so Maike came over for dinner and a movie.  I was very happy to see the next recipe tagged was a soup recipe.

The recipe came from the cookbook Simple Chinese Cooking by Kylie Kwong.

IMG_8197

The recipe tagged was for chicken noodle soup.  I will say I would consider this soup to be a chicken noodle soup with a slight Asian twist.  It’s worth repeating that I like to have all my ingredients ready and prepped before I start cooking, it really takes a lot of stress out of cooking when everything is ready instead of still trying to mince some garlic at the exact moment it’s suppose to added.  Here’s what my kitchen looked like after Maike and I had prepped everything right before cooking.

great. now let's cook!
great. now let’s cook!

To start off with I made chicken broth, taking the recipe from Kwong’s book.  I had also previously made this same broth the last time I used this book, read about it here.

The finished stock was brought to a bowl and soy sauce, ginger, oyster sauce and sugar were added and stirred in.

IMG_9423

Then fresh egg noodles were added and the heat was reduced to simmer.

IMG_9424

Next according to Kwong we were to add thinly sliced chicken and bok choy for 2 minutes – which it was implied that was the time it would take for the chicken to cook.  Having the chicken cooked through in 2 minutes, even though it was in thin slices, didn’t really seem possible to me so I adjusted to add the chicken, let it cook for 3 or 4 minutes and then add the bok choy and cook an additional 2-3 minutes.  I will never know if 2 minutes would have been sufficient time to cook the chicken but me cooking mine for about 6 minutes it was cooked through and not overdone.

IMG_9425

Maike then stirred in sesame oil, gave the pot a stir and removed it from heat.  We divided the soup into bowl, topped with scallions and chili paste.

Let's eat!
Let’s eat!

The Verdict:  While I don’t necessarily agree with some of the cook times provided in the recipe with my adjustments this made a great soup.  It truly was the perfect dinner for such a cold night.  It was almost like having a hug.  And it was filling!  Maike and I could barely finish our bowls!  Also this soup came together super fast (particularly if  you have the stock already made – I try to make stock any weekend day when the weather is poor and I don’t feel like doing anything, then I freeze it for when I need it).  If you want to try out this soup, with my adjustments, you can find the recipe here.