Soup Cookbook

Directions

• 1. Parboil noodles as in “Parboiled Noodles #1/#2″.
• 2. Bring stock to a boil.
• Stir in noodles, then bring to a boil again.
• Simmer to heat through (about 2 minutes).
• Meanwhile mince scallion.
• 3. Stir salt, pepper, soy sauce and sherry into stock.
• Sprinkle with scallion and serve at once.
• NOTE: Never add noodles to soup until just about ready to serve.
• If added too far in advance, noodles tend to get mushy.
• VARIATIONS: 1. In step 2, before adding the noodles, add 1 cup raw chicken.
• shredded; and/or 1/2 cup bamboo shoots, cut in strips.
• Simmer, covered, 10 minutes.
• 2. In step 2, after adding the noodles, add 1 cup cooked chicken or pork, diced; or 1 cup cooked vegetables, diced.
• Simmer only to heat through.
• 3. For the parboiled egg noodles, substitute 1/2 pound peastarch noodles (soaked); and 1 cup spinach, shredded.
• In step 2, simmer both only to heat through.
• From , ISBN 0-517-65870-4. Downloaded from Glen’s MM Recipe Archive, http://www.erols.com/hosey.