YELLOW NOODLE SOUP RECIPES

Steps:

• Peel the carrot, onion, and garlic and cut into small cubes. Cook the pasta in boiling salted water until al dente, rinse in cold water and drain well.
• In a saucepan, heat the oil and sauté the onion with the garlic until translucent. Add the carrots and sauté briefly, stir in the lentils and the broth. Season with garam masala, salt, and pepper and simmer for about 45 minutes over medium heat.
• Rinse the cilantro, shake dry and chop finely.
• Puree the soup with a hand blender, season to taste, add the noodles and warm through. Pour the soup into bowls and serve sprinkled with cilantro.

Steps:

• PREPARATION:.
• SHITAKE MUSHROOMS- If using dry ones, soak in warm water for 30 minutes then cut away the stem and cut in half (Or if using fresh Shitake mushrooms cut away the stems and cut in half), then fry in a wok with a little oil and then soy sauce (a few minutes) and set aside.
• SHRIMP- Split open the back of the shrimp and de-veine (remove/clean) as well as removing the shell, then place in a small bowl with a little salt (toss) and let sit for 15 minutes. Next fry in a wok with a little oil until pink (do not over cook) and set aside.
• SQUID- 2 large squid (or pre-cleaned from the fish market), remove the cartilage and scrape the slimy material off, split open and then score across(underside) and then score in the other direction, cut into bite size pieces, fry in a wok with a little oil (do not overcook) and set aside.
• PORK- Cut up into bite size pieces, stir fry in a wok with some oil and a little soy sauce (several minutes) and set aside.
• CHINESE GREENS- Can be any type of your choice; Chinese Greens, Bok Choy, Chinese Broccoli, Asparagus (American), place in a pot of boiling salt water for about 1 minute, drain and set aside.
• TOFU Firm, Cut into long flat pieces (1/4 inch thick) and fry in a little oil (about 7-10 minutes) then drain the oil and add a little soy sauce (and sesame seeds optional) cool briefly. Or use fresh tofu cut into small pieces and into boiling water for 1 minute, drain and set aside.
• SOUP STOCK- Heat in a large pot (any soup base is all right) add a little salt and white pepper (to taste) and set aside.
• NOODLES Fresh- Any type but I prefer yellow and fresh. There are packages which has four noodle servings. Set Aside.
• SCALLIONS- Cut up into small pieces. And/or you can use cilantro, bean sprouts, set aside.
• INSTRUCTIONS:.
• Place the individual portion (1) of the noodles into boiling water, and in about 2-3 minutes, separate with a fork/chop sticks, remove and drain in some cold water and then into an individual bowl.
• Add to the bowl some hot soup stock and separate the noodles.
• Next on top add some Mushrooms, Shrimp, Squid, Pork Vegetables, Tofu, a little Sesame oil, White Pepper (to taste) and Scallions/Cilantro.
• Do the same with the other three individual bowls….
• Serve with chopped sticks and an Asian porcelain type spoon and enjoy!
• NOTE: You can always reduce the food ingredients somewhat (like the Shrimp, Squid, Pork, Veggies, Tofu) because this recipe (and amount of ingredients listed) might be a little to much for each bowl and serving or if not, you can use these cooked ingredient the next day.