Asian Fusion Noodle Soup

 

(Click on image for larger view)

This started out as a clean-out-the-fridge project, with a couple of ideas in the back of my head (yeah, it's weird in there) and I thought, "why not do it up into something special"?  Those of you who know me understand I don't care much for leftovers; it seems each time I do something with them I simply create more leftovers.  But this is a wonderful exception.  Of course in keeping with my character, I have managed to make it as labor-intensive as possible, short of making my own noodles.  I bought those.  Other than the just slightly over poached egg (flub), I'm on Cloud 9.  Not quite ramen, not quite udon, still it all came together nicely.  

(I've had in my mind all the ramen scenes from the movie Tampopo as I cobbled these elements together.)

I am working with the ends and interior ribs of the Napa cabbage left over from the recent kimchi project, as well as the balance of the Korean radish and Japanese turnip and some other ingredients (that was the clean-out-the-fridge part).  I simmered the vegetables and used some udon soup base to make a mild, subtle stock.  Soft Korean flour noodles tied the whole thing together.

Treat this as a blank canvas; play with it based on what you like and have some fun.

THE RECIPE

4 cups water

2 cups Napa cabbage ribs and leaves, chopped into 1" strips (or any other cabbage / green you fancy)

1/2 cup Lo bok (Korean radish - this is much milder than daikon or Western radish), peeled and thinly sliced

1/2 cup Kabu (Japanese turnip), peeled and thinly sliced

1/2 small onion, thinly sliced

1tsp minced ginger

1tsp minced garlic

4Tbsp udon soup base (or soy / ponzu sauce)

1Tbsp Shaoxing cooking wine

1/2 tsp sesame oil

1/3 bunch cilantro leaves, coarsely chopped

5-6 leaves wakame (coiled dried seaweed), or crumbled nori sheets

Boiling salted water with 1Tbsp oil

2-3 oz. noodles

3oz. roasted chicken, sliced

3oz. Char siu barbecued pork (use any proteins you like; these are just the ones I had at hand)

1 egg, poached

Cilantro leaves, for garnish

Bell pepper slices, for garnish

Serrano chili slices, for garnish

Bring water to a boil; reduce heat to low and add the next 6 ingredients.  Simmer until vegetables are tender, approximately 15 minutes.  Pour stock through a strainer and reserve vegetables.  Return stock to medium-low heat and add next 5 ingredients.  

Using a strainer basket, "dunk" the proteins in the hot stock until warmed through.

Boil noodles in the salted water until just done.  Strain and portion between individual serving bowls.  Add some vegetables to each serving, and pour hot stock over each.  Arrange proteins atop this and garnish.  I sincerely hope your poached egg yolk is still runny; I was slightly disheartened when I cut into mine and it was just turning firm - it would have made for a much better picture!  But I had not eaten all day, and didn't want to cook another.

Of course I'm the only consumer tonight, and I'm putting noodles, stock and vegetables back in the fridge but use the proportions above as individual servings.  Enjoy!

**Now stretching out on the couch with a sense of accomplishment**