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Full Online Book HomeLearning KitchenAsian - Soup - Asian Noodle Bowl
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Asian - Soup -  Asian Noodle Bowl Post by :robertringin Category :Learning Kitchen Author :Unknown Date :November 2011 Read :3017

Click below to download : Asian - Soup - Asian Noodle Bowl (Format : PDF)

Asian - Soup - Asian Noodle Bowl

2 tablespoons vegetable oil, divided
1 package (8 oz.) sliced white mushrooms
1/2 cup finely chopped onion
1 tablespoon finely chopped garlic
1 tablespoon freshly grated ginger
3 carrots, peeled and cut on the diagonal into 1/2-inch-thick pieces
4 cans (14 1/2 oz. each) chicken broth or 4 cans (14 1/2 oz. each) vegetable broth
2 tablespoons soy sauce
1 tablespoon rice-wine vinegar
1 bunch bok choy, chopped
1 package (16 oz.) firm tofu, drained and diced
1/4 lb. bucatini or spaghetti
3/4 pound cooked Pork Tenderloin (recipe follows), cut into strips (optional)
1 bunch green onions, sliced
1/2 cup fresh cilantro leaves


Heat 1 tablespoon oil in a medium Dutch oven over medium-high heat. Add mushrooms; cook until edges begin to brown, 3 to 5 minutes. Transfer with slotted spoon to a plate; set aside.

Heat remaining 1 tablespoon oil. Add onion, garlic, ginger and carrots and cook 2 to 3 minutes, until onions begin to soften. Add broth, soy sauce and vinegar. Bring to a boil; reduce heat and simmer broth 10 minutes.

Stir in bok choy, tofu, pasta and reserved mushrooms and pork, if desired. Gently boil until pasta is just cooked through, 10 minutes. Stir in green onions and cilantro.

Makes 4 servings.

PER SERVING: Calories 690, Total Fat 33 g ,Saturated Fat 7 g, Cholesterol 80 mg, Sodium 2,950 mg Carbohydrates 47 g, Protein 56 g, Calcium 535 mg, Fiber 7 g


Pork Tenderloin: Tip: Season the meat the night before for a quick start for dinner.

2 tablespoons olive oil
1 teaspoon salt
1/4 teaspoon jalapeno* or red pepper flakes
Grated peel of 1 orange
Grated peel of 1 lemon
3/4 pound pork tenderloin


Combine oil, salt, jalapeno flakes, and orange and lemon peels in small bowl. Spread mixture over pork; wrap and marinate in the refrigerator 1 hour. (Can be made ahead. Refrigerate overnight.)

Heat and oil grill or grill pan. Grill pork 20 minutes, turning several times, until meat thermometer inserted in the thickest part of the tenderloin registers 155 degrees. Transfer pork to a cutting board; let stand 5 minutes.

*Can be found in the spice section of most supermarkets or from Chile Today-Hot Tamale, 800-468-7377.
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