If you remember from a previous post, I’ve been trying to use up some of the odds and ends in my pantry. This time, I pulled out my Asian basket and found water chestnuts, dried shiitake mushrooms, and sliced bamboo shoots. These ingredients made me think of a soup that my dad used to make. It was something I haven’t eaten or made in a really long time and decided that this would be the soup of the day.
I don’t normally measure anything out when I make this soup, so it’s pretty forgiving and flexible. The broth really just consists of chicken broth, soy sauce, ginger, and salt/pepper. You can basically adjust the broth measurements to suit your own taste.
Thick-n-Hearty Bean Thread Noodle Soup
Thick-n-Hearty Bean Thread Soup
- 2 - 4oz. bags bean thread noodles
- 10oz dried shiitake mushrooms
- 1lb ground pork
- 13 cups water
- 6 cubes Knorr chicken bouillon
- 1/4 cup Aloha soy sauce (use low sodium if you prefer less salt)
- 1 - 15oz. Can baby sweet corn (optional)
- 1 -8oz. Can sliced water chesnuts
- 1 - 8oz. can sliced bamboo shoots
- 2 - 3 tablespoons grated frozen ginger (add more if you can't taste the ginger)
- 3 - 4 eggs
- salt & pepper (to taste)
|Before you start cooking, soak the dried bean thread noodles and dried shitake mushrooms in a large bowl of very hot tap water for 30min. If your water isn’t hot enough, warm it up in the microwave. The water needs to be hot enough to soften the noodles and re-hydrate the mushrooms.|
|Once the mushrooms are soft, cut into approximately 3/8in. strips and squeeze any water out. Set aside.|
Drain the liquid from the noodles (You can cut the noodles into shorter lengths if you like. I usually grab a handful and cut it in half). Set aside.
|Brown the ground pork in a large pot on medium heat. Drain any fat. Season with salt/pepper. Next, add the water, soy sauce, softened noodles, bamboo shoots, mushrooms, grated ginger, and chicken bouillon to the pot. Turn up the heat to high and bring to a boil. Should take approximately 10 min. Lower heat to medium and cook another 15 minutes. Add corn and water chestnuts. Cook an additional 15 min. on medium.|
|In a bowl, scramble the eggs. Pour the scrambled eggs into the hot boiling soup. Let the eggs sit for a few seconds to cook and then start to stir into the soup. This will create egg threads in the soup. Taste the soup and adjust the seasonings. Add salt/pepper to taste. You may want to add more soy sauce and ginger. Turn heat off and enjoy!|
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More good eats…
- 10 Days of Slow Cooker Soups
- Pork & Peas
- Portuguese Bean Soup with Smoked Ham Hocks
- Bacon Cheeseburger Soup via Domestically Creative
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