Recipe by maggie_mcnally
Get out your chopsticks! This is satisfying comfort food.
Top Review by Quantum Polagnus
I found almost the same recipe on About.com, gave it a try and loved it! The only difference between the two being the tofu and veggies you add to the broth at the end (I'm gonna have to try adding the carrots and mushrooms, by the way, 'cause they sound like great additions).
I tried it out the first time and it was a bit too salty for my taste, so the second time I made it, I removed the extra tsp of salt (the soy sauce added quite enough salt, imho). I also added a split, hard-boiled egg; some kamaboko; and some chives.
- 2 (8 ounce) packages fresh Chinese noodles
- 1 finely chopped garlic clove
- 1 teaspoon finely chopped fresh ginger
- 1 teaspoon sesame oil
- 2 cups chicken soup base
- 1 cup kombu dashi stock
- 1 tablespoon sake
- 1 teaspoon salt
- 1 teaspoon sugar
- 3 tablespoons soy sauce
- 1⁄2 cup raw spinach
- 1⁄2 cup tofu, in small cubes
- 1⁄2 cup carrot
- 1⁄4 cup dried mushroom, broken in pieces
- 2 scallions, sliced, greens and 1/4 inch of white
Directions See How It's Made
- Heat sesame oil in a deep pan.
- Saute chopped ginger and garlic in the pan.
- Lower the heat.
- Add stock to pan and bring to a boil.
- Add sugar, salt, sake, and soy sauce to the soup.
- Run the soup through a strainer. Return to pot.
- Add tofu, carrots, noodles and mushrooms. Heat through.
- Add spinach and scallions before serving.
- Spoon noodles and vegetables into individual bowls. Add broth.