The Fast & The Furious … Delicious – Asian style soups!
I created Asian flavored stock (see post) & realized some Asian soup based on my home-made version of Asian flavored stock: you see – all is getting very Asian & very fast. You remember that I always get a lot of stock – Asian flavored or not – so that I decided to blog about 2 more approaches to fast Asian soups.
We are dealing today with:
- a mix of pork & egg & vegetables
- a mix of shrimps & vegetables.
Let’s start!
What do we need for our Asian Shrimp Soup:
- shrimps
- snow peas
- spring onions
- rice noodles
- Asian flavored stock.
We chop the vegetables & heat the stock.
We fry the shrimps in peanut oil w/ some pressed garlic & add the vegetables after 4-5 minutes & continue frying.
In the meantime we soak the rice noodles in the hot stock: pls refer to the cooking instruction on the packet for the exact time (it’s only some minutes!).
Now: dump the ingredients of your pan (or wok) in a bowl. Add the rice noodles on top.
Now fill the bowl w/ the hot stock … & enjoy!
Coming now to our Asian Pork Soup:
What do we need:
- thin spaghetti
- spring onions
- 1 carrot
- some mushrooms
- pork (e. g. pork cutlet w/o bones)
- 1 egg
- a fresh chili pepper
- Asian flavored stock.
… & again:
- Chop the vegetables & the meat.
- Heat the Asian flavored stock.
- Cook the spaghetti (about 5 min for thin spaghetti) & drain them.
- In the meantime fry the pork & the vegetables in peanut oil & add some common Chinese spices mix. (It shouldn’t take more than 5 – 10 min; the vegetables shall stay al dente.)
- Toss everything in a bowl. Add the drained spaghetti.
Finishing:
- In the still hot pan (or wok) crack the egg & fry it & stir to tear the set egg apart.
- Add the fried egg to the bowl covering the pork & the vegetables.
- Add hot Asian flavored stock.
- Finally sprinkle the chopped chili on top.
Once more: enjoy!
This is a short description for a slim process … Well: Asian style soup making is easy & fast – assumed you just have to go to your freezer & grab some frozen Asian stock …
All noodles used for the Asian soups don’t need more than some minutes of cooking or soaking in hot water/stock.
The typical Asian flavour comes w/ the Asian stock … i. e. the asian spices. (I’ll whistle-blow: you may also use any straightforward simple home-made stock as well as any ready-to-use stock from your trusted food store.)
These Asian style soups consist mainly of hard stuff & only few hot liquid around.
Generally the main idea is:
- cook some noodles
- fry some meat or seafood
- fry some vegetables
- add hot stock
- enjoy immediately!
The meat should be fit for stir-frying; use any vegetables available you’ll use for a wok dish. Add some spices – maybe – to create an overall Asian flavor.
- 50 g rice noodles
- 3 spring onions
- 50 – 100 gr shrimps
- 1 clove of garlic
- 50 gr snow peas
- 1 tbsp peanut oil
- 200 ml Asian flavored stock
- 75 g thin spaghetti
- 1 tbsp sesame oil
- 50 -100 g pork like pork cutlet w/o bones
- 50 gr mushrooms
- 4 spring onions
- 1 carrot
- 1 egg
- 1/4 tsp Chinese spices mix
- 200 ml Asian flavored stock
- 1 fresh red chili
- Soak the rice noodles in hot Asian stock.
- Chop the spring onions & the snow peas.
- Fry the shrimps in peanut oil w/ pressed garlic.
- Add spring onions & snow peas & fry for some more minutes.
- Dump everything in a bowl.
- Layer the rice noodles on top.
- Add the hot Asian broth.
- Serve immediately.
- Heat the Asian stock.
- Cook the thin spaghetti, drain them & add sesame oil.
- Chop pork, carrot, mushrooms & spring onions.
- Fry the pork & the vegetables in peanut oil & add china spices mix.
- Heap the spaghetti in a bowl.
- Add the pork & the vegetables & arrange around the spaghetti.
- Crack the egg in the pan, stir & tear apart.
- Put the scrambled egg on top of pork & vegetables.
- Add hot Asian flavored stock.
- Sprinkle fresh chopped chili on top.
- Serve immediately.
