Cham Ponng Hot Soup
Source of Recipe
the web
List of Ingredients
1 package fresh egg noodles (I cheat and use the ramen noodles)
4 oz pork, thinly sliced
4 oz squid, cleaned and thinly sliced
8 small shrimp, peeled and deveined
6 mussels,scrubbed
5 dried black mushrooms
1/2 onion sliced
1/2 carrot, cut into match-stick pieces
1/4 Chinese (napa) cabbage, cut into 1x2 in.pieces
2 green onions, cut into 2 inch pieces
2 red chili peppers,seeded and sliced
1 t ginger,minced
1 t garlic, minced
2 T olive oil
7 cups chicken broth
2 T soy sauce
Salt &Pepper to taste
1/2 T red chili pepper flake (opt for spicy)
Recipe
1. Soak mushrooms in warm water to cover for 30 minutes. Drain. Slice and set aside.
2. Bring mussels and water to a boil in a pot. Cover, reduce heat to low, and cook for 5 minutes or until shells open. Lift out mussels and set aside. DO NOT throw away the liquid.
Add it to chicken broth to make 7 cups total liquid. (this didn't make sense to me, I guess they mean use the broth and then add chicken broth to equal 7 cups)
3. In a large pot of boiling water, cook noodles according to pkg directons until tender but firm to the bite. Drain well and set aside.
Cooking
1.Add olive oil to a wok or frying pan.
2. Add garlic and ginger and cook, stirring, until fragrant, about 5 seconds. For spicer taste,add the red chile flake.
3.Add pork and stir-fry, add shrimp, squid, mussels, and stir-fry; add onions, carrots, red chili pepper, and greenm onions and stir-fry.
4.Add cabbage and chicken b! roth mixture and bring to a boil. Reduce heat to med-low and let simmer.
5.Add soy sauce.
6.Add Salt &Pepper to taste
7.Place noodles in a large soop bowl. Pour hot soup mixture over noodles.
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