This post is dedicated to my mom. Thanks for being my chef, my teacher, and my care-taker. I love you mom
I’m home sick today. I’ve actually been home sick for the past two days. Being surrounded by tissues, bad daytime tv, soft comfortable pillows, and lots of liquids, I didn’t really feel in the mood for cooking something extravagant. I decided that I needed some of mom’s treatment for any sickness. A nice bowl of hot noodle soup. Yum.
This noodle soup is easy and always evokes comfort and warmth for me. Whenever I would be sick, it was always a great day if I didn’t focus on all the mucus, aches, and pains. Hey, I at least got to stay home and watch tv and drink lots of sprite or 7 up. Although my mom said that the tv can only be on Sesame Street when I was home sick, I still found a way to sneak in some other shows. The best thing however, besides the massive amount of tv I watched, was that I knew my Mom would make this noodle soup for me when she got home.
The concept is simple, and standard. But start with chicken broth, add in noodles, put in some protein and put vegetables in it. I changed some things from my Mom’s recipe to make it my own. I started by browning some onion in a little canola oil with some coriander, chili pepper, and sesame seeds. Just to help add a layer of flavor to the canned chicken broth. We usually have bok choy in the house, but I wasn’t feeling like cleaning and prepping vegetables. I was sick. The same thing with the noodles. I didn’t feel like having an extra pot out to cook noodles, so I opted for the easy rice noodles. So if you can’t tell, this dish is for your imagination. Do what you want, add last nights’ chicken or roast duck. Throw in some tofu. Finish it of with some Sriracha. Top it with some Lechon. Regardless of what you choose, own it and make it your own.
Oh,and my mom had this weird idea that because sprite was lemon flavored, it had vitamin C. That’s why we where allowed to drink it when my brother and I where sick.
1 tbs canola oil
1/4 cup sliced onion
1/4 tsp sesame seed
1/4 tsp red chili flake
1/8 tsp ground coriander
2 cups of chicken stock
4 large re-hydrated shitake mushroom sliced
2 tsp soy sauce
1/2 tsp sesame oil
1 large egg beaten
1 scallion stalk minced (optional)
handful of leafy greens (I used frozen spinach and just cut half a box)
# cooked noodles
heat canola oil over high heat.
sautee onion, sesame seeds, chili flakes, and coriander to onion begins to soften
pour chicken stock and bring to a boil
add toppings except for egg and scallion (mushroom, vegetables, lechon, etc…)
turn down heat to low and slowly drizzle scramble egg into broth while slowly stirring the soup to create ribbons (voila, egg drop soup)
pour finished soup over bowl of cooked noodles
garnish with hot sauce and scallions