For the next few months I am staying with family in Brisbane and this is why my blog won’t be updated very frequently for a while.
Anyway, after trying my 10 minute Chinese Chicken NoodleSoup my family are quite excited and encouraging for as many soup concoctions I can create for my usual Tuesday Soup Night, and I am encouraging them to stray from their usual meat and two veg to trying more stir fry and soups to introduce a light, fresh element to their usual routines.
This recipe makes enough soup to feed 6 people with leftovers for the next day.
6 cups Chicken Stock
1 cup Vegetable Stock
9 cups water
1 clove garlic, minced
2 tsp mirin
2 tbsp soy sauce
2 bunches pak choi, sliced
2 spring onions, finely sliced
2 carrots, finely sliced,
1 bunch broccoli, florets only, discard the stem
600g pork, finely sliced
350g thick rice noodles, 6-8 minute cooking time
1. In a large pot combine the stocks, water, garlic, mirin, soy sauce and salt and bring to the boil.
2. Once boiling, add the noodles and cook for 3 minutes.
3. Add the vegetables and cook an additional 3 minutes.
4. Add the pork, and remove from the heat. Stir the soup until the pork has coloured and cooked through.
5. Serve hot.