noodle soup

A quick and easy lunch or dinner, egg noodles topped with frozen fish balls, shrimps, bok choy and scallions are served in dashi. Shrimp and fish balls noodle soup is a marriage of Chinese and Japanese cuisines.

Shrimp and Fish Balls Noodle Soup

dashi

fish balls (thawed (see notes after the recipe))

shrimps (shelled and deveined (thawed if using frozen))

bok choy

egg noodles (to serve four)

fish sauce

scallions (to garnish)

Heat the dashi in a pot.

When the dashi boils, drop in the fish balls. Cook for five minutes.

Drop the shrimps into the broth. Cook for two minutes.

Scoop out the fish balls and shrimps. Keep the broth simmering.

Into the simmering broth, add the bok choy. Cook for five minutes and scoop out.

Taste the broth. Add fish sauce if it has turned bland.

Divide the noodles, fish balls, shrimps and bok choy among four bowls.

Ladle in hot broth.

Top the shrimp and fish balls noodle soup with sliced scallions before serving.

Italian Wedding Soup from Delish.com is a comforting bowl of goodness.

Italian Wedding Soup

chicken

lb. chicken sausage,

c. panko bread crumbs

c. Parmesan,

oregano

garlic,

Kosher salt

black pepper

red pepper flakes (optional)

extra-virgin olive oil, divided

onion,

carrots,

celery,

thyme

chicken broth

c. small dry pasta (such

c. baby spinach

tbsp. dill,

Lemon wedges,

Wow! So yummy! I only made this recipe to get rid of my stock. Used chicken hotdogs instead of sausage but still brilliant flavour.

https://streaming.hearstdigitalstudios.com/87bd2e8d-1abb-4362-b95c-a7962955a7a2/video_rover_16x9_1080p_hd_1547848565_60501.mp4

This Italian wedding soup is loaded with delicious chicken meatballs, vegetables, and pasta. What's not to love?

Looking For A Cozy Dinner Recipe? Try This Hearty Italian Wedding Soup

Pho bo—Vietnamese beef noodle soup—may be more popular in the states, but its cousin pho ga, made with chicken, is easier to make, and in my book, just as tasty. What if I told you that you could make a superb bowl of Vietnamese chicken noodle soup with rich, aromatic broth and fall-off-the-bone tender chicken, all in under half an hour? The pressure cooker comes to the rescue.

30-Minute Pressure Cooker Pho Ga (Vietnamese Chicken Noodle Soup) Recipe

onions,

hand of ginger, roughly sliced

cilantro

star anise pods

cinnamon

cloves

fennel seeds

coriander seeds

chicken drumsticks

fish sauce,

sugar

To Serve:

servings pho noodles,

scallions

herbs

bean sprouts

Thai chilis

Hoisin sauce and Sriracha

Heat oil in a pressure cooker over high heat until smoking. Add halved onions and ginger, cut side down. Cook without moving, reducing heat if smoking excessively, until onion and ginger are well charred, about 5 minutes.

Add cilantro, star anise, cinnamon, cloves, fennel seed, coriander, and chicken to the pot. Add 2 quarts of water, the fish sauce, and the sugar to the pot. Seal the pressure cooker and bring it to high pressure over high heat. Cook on high pressure for 20 minutes, then shock under cold running water in the sink (or release pressure valve if using an electric pressure cooker).

Open pressure cooker. Transfer chicken legs to a plate. Pour broth through a fine mesh strainer into a clean pot and discard solids. Skim any scum off the surface of the broth using a ladle, but leave the small bubbles of fat intact. Season broth to taste with more fish sauce and sugar if desired.

To serve, place re-hydrated pho noodles in individual noodle bowls. Top with chicken legs, sliced onions, and scallions. Pour hot broth over chicken and noodles. Serve immediately, allowing guests to add herbs, bean sprouts, chilis, lime, and sauces as they wish.

Tan-men (タンメン) is ramen soup noodle with stir fried pork and vegetables, and it's one of the quickest ramen you can make easily at home! &nbsp;Inspired by the Japanese drama, Midnight Diner.

Tan-Men

wood ear mushrooms ((4 g))

green onions/scallions

cabbage

carrot ((5 cm))

oz bean sprouts ((114 g))

Tbsp neutral-flavored oil (vegetable, canola, etc) ((for stir frying))

oz sliced pork belly ((114 g))

Tbsp sake

salt (I use Diamond Crystal; Use half for table salt)

tsp sesame oil (roasted)

water ((for boiling noodles))

servings ramen noodles ((10-12 oz

tsp Chuka Dashi (Chinese seasoning)

water ((800 ml))

Gather all the ingredients.

Make the soup.  In a medium saucepan, dissolve 4 tsp of Chuka Dashi in 3⅓ cups (800 ml) of hot water.  Mix well and bring to boil then set aside.  Alternatively, you can use my homemade Chicken Stock recipe.

In a small bowl, add dried wood ear mushrooms and add just enough water to cover them.  Re-hydrate until soft and squeeze to remove the water.  Cut green onion into 2 inches (5 cm).

Cut the cabbage leaves into bite size pieces.  Cut the carrot into thin slabs and then cut them in half.  Rinse the bean sprouts under running water.

Start preparing a big pot of water to cook noodles.  While waiting, heat the wok or large frying pan on high heat (if non-stick frying pan, medium to medium high heat).  Once it’s hot, add oil and swirl the oil around to coat the wok.  Then add the pork belly and cook until no longer pink.

Add 1 Tbsp sake.  Then add wood ear mushrooms, green onion, and carrot.

Add the cabbage and bean sprouts.

Season with freshly ground black pepper and pinch of kosher salt.

Once the cabbage is tender, add the chicken stock and sesame oil and bring to simmer.

When the water is boiling, add the noodles by loosening them up with hands.  Cook the noodles according to the package instructions.  Drain well and divide the noodles into two bowls.

Pour the toppings and soup over the noodles and serve immediately.&nbsp;

Dash of white pepper is great for enhancing the noodles' flavor.

Noodle soup with pork and pickled greens (xuecai rousi mian / 雪菜肉丝面) is one of our favorites––an easy, satisfying comfort food in Chinese households everywhere.

Noodle Soup with Pork and Pickled Greens

pork

salt

cornstarch

sesame oil

shaoxing wine

white pepper

chicken stock

chilies

pickled mustard greens

noodles

scallion ((chopped))

In a small bowl, combine the pork, salt, cornstarch, sesame oil, shaoxing wine, and white pepper. Set aside to marinate while preparing other ingredients.

Bring a pot of water to a boil for your noodles, and cook the noodles according to package directions. Drain. In another medium pot, add your chicken stock and bring to a boil. Keep warm on the stove.

Heat a tablespoon of oil in your wok over high heat and brown the pork. Add the chilies and the pickled vegetables. Stir-fry for a couple minutes, making sure the heat is still high. Add the sugar, give everything a final stir, and turn off the heat.

Lay the noodles in your serving bowls and ladle in the hot broth. Top with your pork and vegetable mixture, and top each bowl with a few drops of sesame oil and chopped scallion.

Commence slurping!

Here's what you need: mixed beef leg bones, ginger, large garlic, medium yellow onion, cinnamon, whole black peppercorn, whole star anise, beef brisket, kosher salt, fish sauce, boneless sirloin steak, flat rice noodle, fresh mung bean sprouts, small red onion, jalapeño, fresh thai basil, lime, hoisin sauce, siracha

Traditional Vietnamese Beef Pho Recipe by Tasty

beef leg bones, shin, knuckle and marrow bones

oz ginger, 2 large hands, halved lengthwise

kg medium yellow onion, halved lengthwise

black peppercorn

star anise

lb beef brisket

kosher salt

sirloin steak

lb flat rice noodle,

mung bean sprouts

red onion, very thinly sliced lengthwise

jalapeño, sliced into thin rounds

basil

lime,

hoisin sauce

siracha

The official home of all things Tasty, the world’s largest food network. Search, watch, and cook every single Tasty recipe and video ever - all in one place!

Tasty

Place the beef bones in a large stock pot, then add enough cold water to cover by 2 inches (5 cm). Bring the mixture to a boil over high heat and cook for 10 minutes to blanch the bones and remove any impurities.

Set a rack in the upper third of the oven and preheat the broiler.

Drain the bones in a colander and rinse under cold running water. Return the blanched bones to the stockpot.

Meanwhile, arrange the ginger, garlic, and onions cut-side up on a rimmed baking sheet and broil on high until the aromatics are deeply charred in spots, 5 minutes. Remove from the oven and add to the stockpot with the bones.

Meanwhile, combine the cinnamon sticks, peppercorns, and star anise in a medium skillet over medium-high heat and toast, shaking the pan occasionally, until the spices are darkened in spots and extremely fragrant, about 5 minutes. Add the toasted spices to the stockpot.

Season the brisket liberally with salt and add it to the stockpot.

Fill the pot with enough cold water to cover everything by 1 inch (2 cm). Bring to a boil over high heat, then reduce the heat to medium to maintain a gentle simmer, skimming off and discarding any fat that floats to the top as needed, until the brisket is fork-tender, 2-3 hours.

Using tongs, transfer the brisket to a plate and let cool completely. Refrigerate the brisket until ready to serve.

Continue to simmer the broth to get as much flavor out of the bones as possible, 3-4 hours more.

Using tongs, remove and discard the bones and aromatics. Slowly strain the broth through a fine mesh strainer set over a large pot. Skim and discard the fat from the broth, then stir in the fish sauce. Taste and add more as desired.

Thinly slice the brisket. Very thinly slice the raw sirloin steak against the grain.

Divide the noodles among 6-8 large bowls, then top with the brisket and raw steak. Ladle the hot broth over the noodles and meat and serve immediately with the bean sprouts, onion, jalapeño, Thai basil, lime wedges, hoisin sauce, and Sriracha alongside.

https://vid.tasty.co/output/91445/landscape_480/1524780649

Fight the cold days with this steamy Nabeyaki Udon served in donabe. Topped with chicken, tempura &amp; heaps of vegetables in an umami dashi soup, this hot noodle soup would be your favorite kind of winter comfort food.

Nabeyaki Udon

shiitake mushrooms

water ((for soaking dried shiitake mushrooms))

spinach ((rinsed))

carrot ((3 cm))

Kamaboko (fish cake) ((but you will only need a few slices))

⅓ shimeji mushrooms ((1 oz or 28 g; bottom 1/2" trimmed))

chicken thigh

eggs (50 g each w/o shell)

Mitsuba (Japanese parsley) ((optional))

Shrimp Tempura ((see below

Shichimi Togarashi (Japanese seven spice) ((optional))

dashi (Japanese soup stock; click

shiitake dashi ((reserved

mirin

1½ Tbsp soy sauce

shrimp

tempura batter mix ((1 oz))

ml water ((about 3 Tbsp; use cold water))

corn ((for dusting))

Soak dried shiitake mushrooms in water to rehydrate for 15 minutes. You need just enough water to cover the mushrooms and place a smaller bowl on top to keep the mushrooms submerged in water.

Squeeze the excess water out of rehydrated shiitake mushrooms. Cut off the stems if there are any and score a cross on top like this and set aside (use it later for topping). Reserve the leftover soaking liquid (shiitake dashi) for udon soup by straining it through a mesh strainer to remove any grit or impurities before using it.

In lightly salted boiling water, blanch the spinach starting from the stem side for 1 minute.

Soak the spinach in iced water to prevent overcooking. Squeeze water out and cut into 1 ½” (4 cm) pieces.

Slice the carrot. Optionally you can cut out the carrot into a flower shape with a vegetable cutter.

Cut kamaboko into thin slices and break shimeji mushrooms into small pieces.

Slice the long green onion diagonally and cut the chicken into 1” (2.5 cm) pieces.

To Prepare the Ingredients

To make udon soup, combine the dashi and shiitake dashi (reserved liquid from dried shiitake mushrooms) in a small saucepan. Bring it to a boil over medium-high heat.

Once boiling, add mirin, soy sauce, and salt. When boiling again, turn off the heat and set aside.

To Make the Udon Soup

To make shrimp tempura, follow this instruction to clean the shrimp and make them straight.

To make the tempura batter, combine the tempura batter mix and water. Lightly dust the shrimp with potato starch/cornstarch before dredging the shrimp in the batter. Deep fry at 340-350 ºF (170-180 ºC) until golden brown. If you want to make the tempura batter from scratch and learn tips on how to deep fry the shrimp, you can read the recipe here.

To Make Shrimp Tempura

Bring a large pot of water to boil for udon noodles. My favorite udon is the frozen Sanuki Udon. Cook the frozen udon noodles in boiling water for 30 seconds (no need to defrost). If you use dry noodles, follow the package instructions. Drain the water and chill in ice water to prevent the noodles from cooking further.

To Prepare Udon Noodles

Divide all the ingredients (except for the egg, spinach, and mitsuba) into two individual earthen donabe clay pots (or use any big pot).

Add udon soup and cover with the lid. Bring the soup to a boil over medium-high heat. When it comes to a boil, leave the lid slightly open to let some steam out, or it will overflow. Lower the heat and simmer to cook until the chicken is cooked through.

Add an egg, spinach, and mitsuba and cover to cook until the egg is done to your liking.

Add shrimp tempura on top and serve. Sprinkle shichimi togarashi (Japanese seven spice) if you like the soup spicy.

To Assemble

Kitsune Udon is a Japanese noodle soup in dashi broth, topped with seasoned fried tofu, pink-swirl narutomaki fish cake, and scallions. This hearty udon soup is one of the most popular, classic Japanese noodle dishes.

Kitsune Udon

¼ cups dashi (Japanese soup stock; click to learn more)

tsp sugar

Tbsp usukuchi (light-color) soy sauce

water

kombu (dried kelp) ((2"

Inari Age (seasoned fried tofu pouch)

green onion/scallion

Narutomaki (fish cakes) ((optional; skip for vegetarian/vegan))

Shichimi Togarashi (Japanese Seven Spice) ((optional; sprinkle at the table))

Gather all the ingredients. Before we start: It&#039;s really important to have good flavorful dashi for this recipe. Although you can take the shortcut by using dashi powder or dashi packet, I encourage you to make your own dashi because the broth tastes so much better! It only takes less than 30 minutes to make. For vegetarian/vegan, please use Kombu Dashi.

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