Spicy-Noodle Hot Pot with Bok Choy, Shiitake Mushrooms and Ginger Recipe
Photo: Annabelle Breakey
For such a quick soup, this one is darned satisfying. Thanks to the bold flavors of ginger, lime, soy sauce and cilantro—and the intriguing flavor of one of my favorite greens, bok choy—the soup packs a punch without much fuss.
Serves 4
Bring a large pot of salted water to a boil. Add the egg noodles and cook until tender, 2 to 3 minutes. Drain in a colander, rinse briefly and let dry a bit. Transfer to a bowl and toss with a big pinch of salt and the sesame oil.
In a small bowl, stir together the soy sauce, lime juice and brown sugar. Set aside.
In a medium nonstick skillet, heat the 2 tsp. peanut oil over medium-low heat. Add the shiitake mushrooms and a pinch of salt and cook, stirring until tender and just starting to brown, 6 to 7 minutes. Remove from the heat and reserve.
In a large Dutch oven or other soup pot, heat the remaining 2 Tbsp. peanut oil over medium-low heat. Add the shallots and a pinch of salt and cook, stirring just until the shallots have softened and many are browning, 3 to 4 minutes. Add the bok choy and 1/2 tsp. salt and stir until all the leaves have wilted, about 2 minutes. Add the ginger, garlic and chili-garlic sauce and stir until fragrant, about 30 seconds. Add the cooked shiitake mushrooms, the chicken broth and 2 cups water to the pot. Bring to a boil, reduce to a simmer and cook 5 minutes. Remove the pot from the heat and let sit for 5 minutes. Stir in the soy-lime mixture and 2 Tbsp. of the cilantro.
Divide the noodles evenly among four deep soup bowls. Using tongs, divide the greens evenly, placing them over the noodles, and then ladle equal amounts of the remaining broth and soup contents over each.
Garnish each bowl of soup with the remaining cilantro, peanuts and scallions. Serve right away with both a fork and a spoon.
From The Fresh & Green Table: Delicious Ideas for Bringing Vegetables into Every Meal (Chronicle) by Susie Middleton.
Serves 4
Ingredients
- Kosher salt
- 6 ounces fresh Chinese egg noodles, torn into slightly shorter pieces
- 1/2 tsp. Asian sesame oil
- 1 Tbsp. soy sauce
- 1 Tbsp. freshly squeezed lime juice
- 1 tsp. packed brown sugar
- 2 tsp. peanut or vegetable oil, plus 2 Tbsp.
- 3 1/2-ounce package fresh shiitake mushrooms, stemmed and thinly sliced
- 3 small shallots (about 3 ounces), thinly sliced
- 1 pound bok choy (both leaves and stalks), cored, washed thoroughly and then thinly sliced crosswise
- 1 Tbsp. chopped, peeled fresh ginger
- 1 Tbsp. chopped garlic
- 1/2 tsp. Asian chili-garlic sauce
- 2 cups low-sodium chicken broth
- 3 to 4 Tbsp. chopped fresh cilantro
- 3 to 4 Tbsp. chopped roasted peanuts
- 2 Tbsp. finely sliced scallions
Directions
Bring a large pot of salted water to a boil. Add the egg noodles and cook until tender, 2 to 3 minutes. Drain in a colander, rinse briefly and let dry a bit. Transfer to a bowl and toss with a big pinch of salt and the sesame oil.
In a small bowl, stir together the soy sauce, lime juice and brown sugar. Set aside.
In a medium nonstick skillet, heat the 2 tsp. peanut oil over medium-low heat. Add the shiitake mushrooms and a pinch of salt and cook, stirring until tender and just starting to brown, 6 to 7 minutes. Remove from the heat and reserve.
In a large Dutch oven or other soup pot, heat the remaining 2 Tbsp. peanut oil over medium-low heat. Add the shallots and a pinch of salt and cook, stirring just until the shallots have softened and many are browning, 3 to 4 minutes. Add the bok choy and 1/2 tsp. salt and stir until all the leaves have wilted, about 2 minutes. Add the ginger, garlic and chili-garlic sauce and stir until fragrant, about 30 seconds. Add the cooked shiitake mushrooms, the chicken broth and 2 cups water to the pot. Bring to a boil, reduce to a simmer and cook 5 minutes. Remove the pot from the heat and let sit for 5 minutes. Stir in the soy-lime mixture and 2 Tbsp. of the cilantro.
Divide the noodles evenly among four deep soup bowls. Using tongs, divide the greens evenly, placing them over the noodles, and then ladle equal amounts of the remaining broth and soup contents over each.
Garnish each bowl of soup with the remaining cilantro, peanuts and scallions. Serve right away with both a fork and a spoon.
From The Fresh & Green Table: Delicious Ideas for Bringing Vegetables into Every Meal (Chronicle) by Susie Middleton.
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