This is the noodle soup that mum used to cook for us on a rainy day back home. It is a light and clear noodle soup that is served with rice. What?!! I heard u, eat/ drink noodle soup with rice?? Steve said the same thing when I told him about the dinner plan. YES!! We do serve this noodle soup with rice, it is our Asian form of comfort food, very simple yet tasty. The black fungus gives the soup a bit of a texture, the noodles soak up the beautiful flavour of the stock, yum!!!
I would like to submit this for the world food day event, I understand this is not a festive dish but hey this is the soup that reminds me of my homeland and my dearest mum. I am particularly thankful for having such a good mum, she is the most beautiful mum who was always there for the good and the bad times, always believing in me and constantly encouraging me to be the best I can. Besides this, I am thankful for marrying Steve, being able to share my life with him is the greatest thing in the world. Just writing that puts a smile on my face. He is my dear friend and loving companion who listens to me as I share the small triumphs or struggles of the day.
15 pieces of black fungus
50g vermicelli
2 tbsp oil
3 cloves of garlic – finely chopped
450g minced pork
1 tbsp soy sauce
¼ tsp pepper
2 ½ cups of chicken stock
2 tbsp light soy sauce
Coriander leaves for garnish
Soak the black fungus and vermicelli in hot water until soft, then drain. Cut the black fungus into small pieces.
Heat the oil in a wok and fry the garlic until golden in colour. Remove from the heat, lift the garlic with a slotted spoon and drain on paper towel.
In a bowl, combine the pork with soy sauce and pepper. Use a spoon to shape the mixture into small balls.
Heat the stock to boiling point in a saucepan. Add the light soy sauce and pork balls into the stock. Cook for 3-4 minutes over a medium heat. Add the black fungus and noodles and cook for another 2-3 minutes, stir frequently. Taste and adjust the seasoning accordingly. Sprinkle with crispy garlic and coriander leaves.
I would like to submit this for the world food day event, I understand this is not a festive dish but hey this is the soup that reminds me of my homeland and my dearest mum. I am particularly thankful for having such a good mum, she is the most beautiful mum who was always there for the good and the bad times, always believing in me and constantly encouraging me to be the best I can. Besides this, I am thankful for marrying Steve, being able to share my life with him is the greatest thing in the world. Just writing that puts a smile on my face. He is my dear friend and loving companion who listens to me as I share the small triumphs or struggles of the day.
15 pieces of black fungus
50g vermicelli
2 tbsp oil
3 cloves of garlic – finely chopped
450g minced pork
1 tbsp soy sauce
¼ tsp pepper
2 ½ cups of chicken stock
2 tbsp light soy sauce
Coriander leaves for garnish
Soak the black fungus and vermicelli in hot water until soft, then drain. Cut the black fungus into small pieces.
Heat the oil in a wok and fry the garlic until golden in colour. Remove from the heat, lift the garlic with a slotted spoon and drain on paper towel.
In a bowl, combine the pork with soy sauce and pepper. Use a spoon to shape the mixture into small balls.
Heat the stock to boiling point in a saucepan. Add the light soy sauce and pork balls into the stock. Cook for 3-4 minutes over a medium heat. Add the black fungus and noodles and cook for another 2-3 minutes, stir frequently. Taste and adjust the seasoning accordingly. Sprinkle with crispy garlic and coriander leaves.
15 comments:
I love any soup with pork in it, but this one looks especially good. I only wish I could eat noodles, but until I can find some decent noodles not made from wheat flour, I must do without.
This looks delicious. Comforting soups like this are especially wonderful at this time of year - I'm in the northeastern US and it's just edging into winter.
Thank you so much Jin Hooi for sharing with us such a lovely recipe for the WFD Event. It does not necessarily have to be festive but so long as we are thankful for something in our life that's good enough for our Event. This sounds like the perfect comfort dish.
Oh yummy! I love this soup, can I have a bowl please? :)
Mmm... makes me wish it would rain so I could enjoy this soup in its appropriate atmosphere :) Look great!
Of course, noodle with rice! I've eaten rice with rice, like fried rice with white rice. ;)
This looks like a warm bowl of home comfort.
erik
hmm.. I think vermicelli noodles - also known as cellophane noodles are made from starch and water .. not sure if they are ok for u.
fearless kitchen
yeah, it can be a great winter soup !!
ivy
You are welcome and thanks for holding such a good event
little corner of mine
sure !!
haley
haha.. u don't need to wait tilla rainy day ;-))
js
crazy !! rice with rice .. kekeke.. i should give it a try one day ;-)
I love these kind of soups!
pam
same here ;-))
I love this dish! So so yummy!
Thank you so much for entering this into our event and bringing the plight of so many who are less fortunate to our attention. We truly are blessed:D
I love warm comforting soups like this! Specially when the dish makes us think of our loved ones. This dish is not only for our tummy but for our heart! :)
tigerfish
haha.. yeah !!
Bellini Valli
You are wecome and thanks for holding this event
Ning
True ;-)
Erik -- the white vermicelli you usually find for sale in an Asian specialty grocery store is made entirely from rice. I am Celiac, very sensitive, and have had no problems with any brand of it.
Also, if you're looking for other noodles that aren't made from wheat, Tinkyada makes great penne, linguini, spaghetti, spirals, small and big shells, and lasagna noodles -- they are just rice and water yet don't fall apart. Most health food stores seem to carry them now and you can get them online too.
I had to make this! And im so happy i did! It tastes amasing! So filling aswell! I may have to try it with diffrent meat but im sure its never going to be as good as it is with pork! Realy dose go together so well i didnt have to change anything at all! and the garlic just tops off all the flavours! I couldnt have done better myself and i used to be a chef!
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