Asian Noodle Bowl

1
barbara lentz

By
@blentz8

This broth is so light and tasty. This reminds me of comfort food. Even in the summer the lightness of the broth makes it a great dish and with the abundance of wonderful fresh veggies around it's easy to change it up with different ones. Yum

Rating:
☆☆☆☆☆ 0 votes
Comments:
Serves:
6
Prep:
15 Min
Cook:
20 Min
Method:
Stove Top

Ingredients

12 c
chicken stock
1/4 c
fish sauce or to taste
2 Tbsp
rice vinegar
1/2 c
dry sherry
1 Tbsp
garlic chili sauce
1 tsp
sesame oil
1 c
shitake mushrooms sliced
4
green onions white and green parts sliced
1 c
carrots julienned
4 clove
garlic minced
1
inch knob of ginger minced
4 oz
rice sticks
1/4 c
thai basil or regular basil chopped
poached egg for serving (optional)

Step-By-Step

1Bring chicken stock, fish sauce, sherry, vinegar, garlic chili sauce and sesame oil to a boil. Reduce to a simmer.
2Add the green onions, mushrooms, carrots, garlic, and ginger.
3Prepare the noodles by soaking them in boiling water for 5 to 8 minutes until soft. drain
4Add noodles to a bowl. Pour hot broth over top. Top with poached egg if desired.
5You can also add meat to this dish. Chicken, shrimp even calamari all work great.

About Asian Noodle Bowl

Course/Dish: Other Soups, Vegetable Soup
Main Ingredient: Vegetable
Regional Style: Asian