Chinese Noodle Soup With Meat and Mushrooms
Ready In: 30 mins
Serves: 4
Ingredients
- 4 ounces chinese noodles
- 1 quart water
- 1 tablespoon canola oil
- 6 ounces pork or 6 ounces other meat, sliced very thinly
- 3 baby bok choy, bottom cut off and thinly sliced, save tops for adding at the end
- 4 ounces mushrooms, sliced
- 1⁄4 cup green onion, sliced with green parts up about 4-inch
- 1⁄4 cup tempura dipping sauce, Kikoman
- 1 (15 ounce) can beef broth
- 1 (15 ounce) can vegetable broth
- 1⁄4 cup green onion top, sliced thin
Directions
- Bring water to boil in 3 quart saucepan, add noodles. Cook according to the package directions of the noodles you are using. (Chinese noodles only take 5 minutes, then rinse in cold water).
- Thinly slice what ever kind of meat you are using, add to the canola oil in Wok or skillet. Sauté meat about 3 min, add rest of ingredients up to, but not including Tempura Sauce.
- Continue to sauté for 5 minute
- Add tempura sauce and broths.
- Heat to boiling. Add your prepared noodles.
- Warm through.
- Garnish with green onion tops and omelet shreds if desired.
- Optional shredded omelet:
- 2 Eggs.
- 1 T Water.
- Beat eggs and water together. Pour into a hot wok or skillet and roll the pan to thin out the omelette. It should be nearly paper thin. Turn for a few seconds. Remove from pan, roll up like a cigar, and slice into thin strips, about 1/8" thick. Unroll and place shreds in hot soup in serving bowls.
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