Monday, April 03, 2006

Asian Noodle Broth

I made this last night, it is very delicious.


4 ounces of cellophane noodles (also called bean-thread)
30 oz of vegetable stock (equiv. to 2-15oz cans)
8 to 10 oz white mushrooms, washed and sliced (presliced works also)
1 teaspoon (or to taste) grated, fresh ginger
3 to 4 scallions, sliced thin

1) Cover noodles in hot water and soak for 15-20 mins (al dente).
2) While noodles soak, combine broth, mushrooms, and ginger in a saucepan and simmer. Cover and simmer until mushrooms are done (10 mins approx)
3) Drain noodles, shorten by cutting them.
4) Stir in noodles and the scallions. If too thick, add water. Season with pepper.

I typically tend to use more ginger, especially if the stock/broth is darker.


Anonymous said...

Hey! I just discovered your blog, and I love it!

This recipe sounds awesome, really easy, and CHEAP. I've been wanting to stop throwing my money away at the local Asian restaurants, but so many recipes are daunting. I'll definitely try this soon and let you know how I like it!

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