1/29/2010

Glass noodles soup (冬粉汤)


This is another gem from my home-cooked favourites. My mum taught me to make this soup as I'm so fond of it and it's really easy to make too! Just make sure that the soup base is nice and the soup can't go very wrong. :D





Glass noodle soup 冬粉汤

*Skip the dried scallop and dried shrimp for tots below 18mths*


Ingredients:

  • 2 small bundles of glass noodles (soak in water till soft)
  • 2 eggs (beaten)
  • 2 tablespoons of minced meat
  • 3 chicken breast bones
  • 250g pork ribs
  • 1 dried scallop
  • about 1 handful dried shrimp
  • about 1 handful preserved vegetable (dong cai / 冬菜)
  • fish sauce to taste (if still not salty enough)
  • 1 soup pot of water

Marinate minced meat with:

  • oyster sauce
  • ground black pepper
  • sesame oil

Method:

  1. Blanch chicken bones and pork ribs.
  2. Rinse the dried scallop and dried shrimp. Place dried scallop in a small soup bag.
  3. Place the chicken bones, pork ribs, dried scallop and dried shrimp in the soup pot of water.
  4. Boil on high heat then simmer on low heat for a few hours.
  5. Sieve the soup: remove the chicken bones and dried shrimp. Return the pork ribs (if desired) and the dried scallop (take out of the soup bag) to the soup.
  6. Marinate the minced meat and mix the minced meat together with the beaten egg.
  7. Fry the egg mixture till cooked. Add this to the soup when the soup has simmered long enough and when the soup has been sieved.
  8. Rinse the preserved vegetable before adding it to the soup.
  9. Add the glass noodles when just about to serve.
  10. Add fish sauce to taste if not salty enough.
  11. Serve hot.







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