My default, make something hot in a hurry, is an Asian noodle bowl. Everything in the pot, use up what is in the fridge, make it as hot and savoury as possible.
Last night I made this variation, feel free to play around, my Asian Noodle Bowls are never the same way twice. I believe that my noodle bowls, rich in ginger and garlic, do have the ability to cure the common cold as well as a multitude of aches, both physical and emotional. It is right up there with a good chicken soup.
I made this soup for Souper Sundays, a weekly celebration of all things soupy, saucy, stewish and slow cookery with Deb from Kahakai Kitchen.
Asian Noodle Bowl - serves 4
8 dried shiitake mushrooms (plus soaking water)
3 tbsp vegetable oil
1 tsp hot chili flakes
4 heads baby bok choy, sliced
6 baby carrots, sliced thin
1 inch fresh ginger, julienned
6 cloves garlic, sliced thin
1 tbsp sesame oil
2 1/2 - 3 cups beef broth
1/4 cup soy sauce
2 bundles udon noodles, broken in half
16 medium shrimp, cleaned and peeled
In a Pyrex measuring cup, place mushrooms and cover with boiling water to 1 cup level. Place something heatproof over to weigh down mushrooms, (I used a small coffee cup), being careful not to displace water right out of the glass. Soak 20 minutes or so. Reserve soaking water for soup. Remove stems from mushrooms and slice rather thin.
In a heavy bottom pot - Heat up vegetable oil with chili flakes. Add the bok choy, carrots, ginger, garlic, sesame oil and mushrooms. Stir fry for a minute or so. Add beef broth, soaking liquid and soy sauce. Let come to a boil. Reduce to a low boil and add noodles, stirring. When noodles are almost cooked through, add shrimp. Continue to cook until just pink. Serve with crunchy chow mein noodles.