Friday, August 12, 2011

Soy Broth with Egg Noodles

From: Mark Bittman

1/3 cup soy sauce, more to taste
1/3 cup ketchup or 3 tablespoons tomato paste and a pinch of sugar
1 tablespoon rice wine vinegar, more to taste
A few drops dark sesame oil (optional)
A squirt of sriracha or other sauce, or a dried red chili to taste (optional)
1 pound egg noodles, preferably fresh.

1. Bring a large pot of water to a boil and salt it. In a smaller pot, bring 6 cups of water to a boil; once boiling, reduce heat so water bubbles gently.

2. To the smaller pot add soy sauce, ketchup, vinegar, sesame oil if using and sriracha or chili, along with a pinch of salt. Stir and let simmer.

3. Add egg noodles to large pot; fresh noodles will be ready in just a couple of minutes; dried will take longer. When tender but not mushy, drain. Taste broth and add more soy, salt, vinegar or heat as you like. Divide noodles into bowls and pour hot broth over all.

I seriously disagree with Mark Bittman that this only serves 4. One pound of noodles is more than 4 servings. 2oz of dried noodles is one serving. One pound (16oz) is 8 servings.

I recommend doubling the broth if you are going to use the full pound of noodles.

And you will make this because it is your mission. Another recipe that is a definite keeper.

The broth is a milder version of hot-n-sour soup.

I would probably add more vinegar and a little more heat to the next bowl I have.

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