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    Chinese Vegetable Soup

    Source of Recipe

    TOH BB

    Recipe Introduction

    For the Elegant, Satisfying, Gently Simmered & Wonderfully perfumed soup~ Janie~
    Chinese Vegtable Noodle Soup:
    Posted by Nancy_N.J.9/16/05

    List of Ingredients

    5 cups of chicken stock
    1/4 cup dry white wine
    1 Tbs sesame oil( Did not have)
    1 Tsp ground ginger
    1 Tbs soy sauce( used Light)
    1 carrot peeled and cut on the bias
    6 snow peas, sliced width-wise( didn't have)
    1/4 cup small cauliflower pieces
    1/4 cup chopped broccoli
    1/2 cup sliced mushrooms( used a little more)
    1/2 cup fresh or frozen peas
    6 -oz of fettuccini noodles, broken into 3" pieces( I used less then a handful of no yolk noodles)
    I added some minced garlic


    In a large pot over high heat, bring the stock, wine, sesame oil, ginger and soy sauce to a boil. Add the vegtables and noodles and simmer for 10 minutes, until the noodles are tender.Serve in bowls with toasted pita wedges dusted with parm cheese.

    I simmered the broth part of this recipe, covered for about 45 minutes. I also added some left over chicken breast bones that I had left over from some roasted chicken we had last night. The broth is divine.The slow simmewr allows the ginger and garlic to seep through. Don't be tempted to use salt and pepper. Right before serving add the vegtables so that they stay keep their color. Don't crowd this wonderful soup with noodles the less the better. Sorry if I sound like a Parent, but honestly try it this way first~

    * Now I need a " Nap "~Janie~




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