Noodle fest featuring chicken broth

21 May

Originally written: January 2008

 

Baby, it’s cold outside.

And when it’s cold outside, what do you have when inside?

No, no, not canned soup.

Made-from-scratch noodle soup!

Ever since we discovered organic whole chicken at Costco, I’ve been on a chicken broth escapade.  That’s been for months now.  Oh, oh, oh, how I love chicken broth.  Noodle soups aren’t whole without it!  Factually, many dishes are enhanced by using chicken broth instead of good ol’ H2O.  Try it, you’ll see… I meant to say, you’ll taste.

Boiled chicken, when done right (as all dishes ought to be), is succulent and delicious.  I enjoy the delicate flavor which can’t be had when chicken is made any other way.  Burnt fat is tasty but it’s overpowering.  Moreover, boiled chicken is versatile.  It can be used for stir-fry; be battered and fried (do so quickly as the chicken is already cooked; overcooking will toughen it—it will de facto toughen any meat); be used for chicken salad, etc, etc, etc.  A bigger plus is that when the commonly eaten domesticated fowl is boiled, chicken broth is also a result.

With my 8.5 quart stockpot full of broth, I could boil different types of noodles, and have different kinds of noodle dishes.  As for the garnishes, one is limited by one’s tastebuds.

Really quick noodle dishes:

Udon: chicken broth, udon noodles, chicken slices, and garnish with thinly sliced shitake mushrooms.  Season with salt or shoyu,  and pepper or togarashi.

Vermicelli soup: chicken broth, vermicelli noodles, quail eggs, and garnish with corn.   Season with salt and pepper.

Ramen: chicken broth, chukka soba noodles, pork or chicken slices, and garnish with chopped scallions.  Season with shoyu.

 

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