Today I just don’t really have anything to say. I’ve sat here racking my brain for an hour or so, thinking what can I write about? Stories, observations and commentary elude me. I’m not going to waste another hour or so trying to come up with something that would probably be substandard at best given I’m feeling somewhat uninspired. I feel fine, I guess some days are just like that.
But I do have a recipe to share. And dang it’s good. I use the term ‘recipe’ somewhat generously as it’s more an assembling of ingredients. We’d been out for an invigorating hike over the weekend and as our wandering of the cool forest floor came to an end I was dreaming of this bowl of soup to replenish me.
Given our well developed appetites it was most fortuitous that it took a mere ten minutes to create. As if plucked from the image in my head, the dish before me matched my exact expectations. So simple yet so satisfying. We slurped the silky noodles to our heart’s content, lips slightly on fire from the spicy condiment I had topped the soup with. I wish I could tell you its name but the label isn’t in English so your guess is as good as mine. It’s basically chopped up dried chillies in some oil. I’ve had it before in dumpling houses and always enjoyed it.
I collected the ingredients for my soup from my local Asian grocer, including the barbecue pork. Chicken stock and soy sauce were waiting in the wings of my pantry. In total it cost me about $10 for 2 large servings and looked even better than a single serve you would buy from a local takeaway for about the same price. This dish gets a big tick and is definitely on the menu next week. A perfect mid week dinner that’s quick, tasty and healthy to boot. Next time you’re on the hunt for a steaming bowl of soup full of colour and substance, you may want to consider this concoction.
Asian Pork Noodle Soup
200 grams noodles
5 cups chicken stock
1/4 teaspoon sesame oil
1 teaspoon soy sauce
10 grams dried shitake mushrooms
1 bunch bok choy, bases removed and leaves separated
200 grams Chinese barbecued pork, sliced thinly
2 green onions, sliced thinly
Cook the noodles for a couple of minutes until soft, then rinse with cold water.
Heat the stock over a medium heat then add the sesame oil, soy sauce and shitake mushrooms. Simmer for 5 minutes.
Add the bok choy and simmer for 30 seconds.
Divide the noodles and pork amongst two bowls. Ladle stock in each bowl until the noodles and pork are covered. Garnish with spring onions and serve with chilli sauce if you wish.