Soy sauce chicken noodle soup
Last Monday, my son started sneezing. He had a birthday party the day before and it was held in a swimming pool. The water was pretty cold considering these were kids who were mostly in the pool. Afterwards, the party continued on in a party room where it was blasting cold air. No wonder he got sick!
With the changing weather just recently, I finally made some menu adjustment in my daily cooking. I’m preparing to cook a lot more soups and anything hearty and warm. We all love noodle soup and one of the new recipes that I tried this week was the soy sauce chicken noodle soup. The idea that I got was after I read Grace Young’s cookbook: The Wisdom of the Chinese Kitchen: Classic Family Recipes for Celebration and Healing. I’ve made soy sauce chicken before in the crockpot and even though it’s called red sauce chicken by a different cookbook, it’s basically the same method of cooking the chicken. Grace Young has a soy sauce chicken in her book using a regular cooking method and she includes rock sugar, light brown sugar, Sichuan peppercorns and Chinese licorice (gum cho) in the soup. It’s slightly different approach than the one that I used here. I liked the previous recipe for soy sauce chicken and I’m sure Grace Young’s recipe is equally good. But since I only had time to make it in the crockpot, I used that crockpot recipe again this time. In her book, this soup is called Clear Soup Noodles and she suggested pairing the soup with the soy sauce chicken.
Because I had egg noodle, Napa cabbage, and yu choy (edible rape/green choy sum) vegetables already, I included this variation to the basic noodle soup. The basic recipe uses rice stick vermicelli (mai fun) with bok choy. What I like to add to the soup is the sauce from the soy sauce chicken. It’s a very comforting soup and good for the body. Almost like what Westerners would get the benefit from eating chicken noodle soup Western style.
Here I share the original recipe:
Clear Soup Noodles
Makes 4 as a typical lunch meal
8 ounces bok choy
8 ounces Soy Sauce Chicken, homemade or store-bought
2 teaspoon sesame oil
8 teaspoons thin soy sauce
1 quart homemade chicken broth
8 ounces rice vermicelli (mai fun)
Cilantro sprigs
Separate the bok choy into stalks. Wash bok choy in several changes of cold water and allow to thoroughly drain in a colander. Trim 1/4 inch from the bottom of each stalk and cut into 2-inch-long pieces.
With a meat cleaver, chop the chicken through the bone into bite-sized pieces. Pour 1/2 teaspoon sesame oil and 2 teaspoon soy sauce into each 4 large soup bowls.
In a 2-quart saucepan, bring the chicken broth to a boil over high heat. Add the bok choy and noodles and return to a boil. Reduce heat to medium and cook 2 to 3 minutes, or until the noodles are tender and the bok choy is bright green and tender.
Divide the noodles and bok choy among the soup bowls and toss with the soy sauce and sesame oil. Top with the broth, chicken and cilantro. Serve immediately.
Source: The Wisdom of the Chinese Kitchen: Classic Family Recipes for Celebration and Healing by Grace Young
Sehat bangettt Mba..cucok..:-)
iya nih Ne…biar cepet sembuh yg sakit2an
Comment by Andrie Anne — September 21, 2008 @ 5:44 pm
This looks great, I love noodle soups.
thanks for coming by Sara….
Comment by Sara — September 21, 2008 @ 9:15 pm
This looks wonderful. I’d bet it will do a wonder for your son’s cold!
yes, anything with chicken broth is considered comfort food during sniffles time
Comment by Fearless Kitchen — September 22, 2008 @ 7:28 am
I do not normally like a clear soup, but these pictures are so stunning and inviting that I am very tempted
!
yeah, clear soup is like the soup for the sick people
but this one is very good, especially with the sauce from the chicken in the soup.
Comment by nina — September 22, 2008 @ 11:09 pm
mangkok n sup-nya menggiurkan banget mBa.
thanks ya Min, disayang2 banget nih mangkok
Comment by mindy — September 23, 2008 @ 10:07 am
Dooohhh…suegeerrr banget. Dah mulai dingin nih disini kayaknya maem ini anget-anget sedap.
bener Ret, udah cocok nih buat musim gugur…
Comment by retno — September 23, 2008 @ 11:37 am
Hope your son is well now.
p/s Your photo looks like a page from one of the recipe books. The bowls has lids. Can I get them here?
Lee Ping, thanks for your concern. He’s fine now
aww..you’re so sweet, I got the bowl set from Uwajimaya sometime last year I think. I don’t know if they still carry the same set.
Comment by Lee Ping (Mrs.HBT) — September 23, 2008 @ 8:08 pm
Eliza, I have her other book “The Breath Of A Wok”
I really like her. I love noodle soup, never made it myself (love to go to chinese restaurant for this. Your soup look pretty healthy!
i have that too!
i don’t know, but i like this book better, not the breath of wok. lots of great, easy and tasty recipes.
Comment by elra — September 23, 2008 @ 9:30 pm
wow…keliatan seger banget, liz…light and healthy lagi
bihun kuah indo sih…bener2 tasty hehehe (yang aku pesen dari tek tek)
duhhhh get well soon to your lil boy ya
bener deh, masak kadang harus yg healthy biar kalo lagi bersin2 cepet bae
thanks ya, dia udah bae koq.
Comment by rita — September 24, 2008 @ 2:45 am
Clear chicken soup for me anytime. I also like chicken macaroni soup when I’m feeling under the weather.
yeah, that too! it sure is comforting to eat soup in wintry weather.
Comment by Nilmandra — September 25, 2008 @ 10:36 am
Love clear soup noodles, absolutely!
yay…you’re in my team!
Comment by tigerfish — September 26, 2008 @ 3:49 am