Mee Rebus

Posted on 01. Sat, 2011 by admin in Asian Recipes, Malaysian, Rice/Noodles, SE Asian, Soup

Mee Rebus is a “mamak” Malay-Indian street food. The noodles are boiled “rebus” and served with egg noodles. Recipe by Chef Linda Tay Esposito.

Mixed Seafood Hot Pot

Posted on 01. Fri, 2011 by grace in Fish, Healthy Asian, Japanese, Poultry, Rice/Noodles, Seafood, Soup

By Debra Samuels, My Japanese Table

This beautiful dish is a one-pot wonder, mixing seafood, chicken, tofu, glass noodles, and vegetables. Once the preparation is done, you are home free — the cooking happens at your table (or stovetop). Fish fillets with the skin on helps the fish hold its shape. Whole clams, succulent scallops, and giant shrimp give the broth a briny undertone, and the tofu and glass noodles absorb the flavors from the stock.

Udon Miso Noodle Soup

Posted on 01. Sat, 2011 by admin in Appetizers/Dim Sum, Fast Asian Recipe, GF-Adaptable, Healthy Asian, Rice/Noodles, Soup

By Jaden Hair, Steamy Kitchen

Store fresh udon noodles in the refrigerator or in the freezer. If you don’t have fresh udon noodles, you can substitute with dry pasta or dried noodles of your choice. The vegetables are up to you – keep the vegetables thinly sliced so that they cook quickly. Sliced zucchini, small broccoli florets, cabbage and even frozen corn/peas are great.

Vietnamese Pho: Beef Noodle Soup

Posted on 12. Sun, 2010 by grace in Rice/Noodles, Soup, Vietnamese

By Jaden Hair, SteamyKitchen.com

Adapted from Into the Vietnamese Kitchen by Andrea Nguyen

Leg and knuckle bones are the best to make the stock. That’s pure flavoring that makes your Pho taste full, meaty and rich. But let’s say that you can’t find leg/knuckle bones. Refrigerate overnight and just discard the layer of fat that accumulates on top. For best results though, keep the bones with marrow to 20%.

Basic Miso Soup

Posted on 10. Mon, 2010 by grace in Japanese, Soup

by Hideo Dekura, Brigid Treloar, Ryuichi Yoshii, Authors of The Complete Book of Sushi

There are many different miso pastes available: some with smooth textures, some chunky, and with varying degrees of flavor and saltiness. Most miso pastes are interchangeable in recipes but quantities may need to be adjusted according to taste. As a general rule, the darker the miso the saltier the taste, and the lighter the miso the sweeter the taste.

Korean Spicy Green Onion and Beef Soup (Yuk-Gae-Jahng)

Posted on 10. Tue, 2010 by grace in Korean, Meat, Soup

Courtesy of Joanne Choi, WeekofMenus

This is my mother-in-law’s signature dish. In her hands, simple ingredients of beef, green onions, chili powder and garlic become something complex, delicious and far greater than the sum of its parts. Seasoning each component ensures that your dish is flavorful and well seasoned and not salty.

Spinach, Mushrooms and Tofu in Clear Broth

Posted on 10. Mon, 2010 by grace in Chinese, Fast Asian Recipe, Healthy Asian, Soup, Vegetable/Tofu

Courtesy of Quick & Easy Asian Vegetarian Recipes

Korean Ginseng Chicken Soup (Samgyetang)

Posted on 09. Fri, 2010 by grace in Healthy Asian, Korean, Soup

By Hisoo Shin Hepinstall, Growing up in a Korean Kitchen: A Cookbook

This is a one-of a kind traditional Korean soup. Revered as medicinal soup, there are many specialty houses where it is the sole item on the menu. Traditionally, each whole spring chicken is boiled in its own clay pot, then is served, boiling hot, directly from the hissing flames to the table.

Thai Chicken Udon Soup

Posted on 07. Mon, 2010 by grace in Rice/Noodles, Soup, Thai

By Linda’s Yummies, Asian Inspired Recipes

Udon soup is a Japanese dish consisting of dashi broth (made with bonito flakes and kombu), soy sauce, mirin, and salt. Udon noodles are thick and contain wheat flour and salt. Like many Asian noodle soups, they’re served cold in the warmer months and hot in the winter months. What’s served with the soup depends upon what vegetables or meats are plentiful during that season. Try chilled noodle soup in the summer if you haven’t yet.

Korean Rice Cake Soup (Duk Guk)

Posted on 07. Tue, 2010 by admin in Korean, Korean New Year, Soup

Photo courtesy of Larry Hepinstall