Recipe - Big Bold Noodle Soup

6 Dried shiitake mushrooms; or
more
1 One half cup Boiling water
8 cup Vegetable bouillon; prepared
as directed
6 Star anise
4 lg Ginger root slices; or more
4 cup Mustard greens; stemmed and
chopped (about half a
punch, pack the measure)
4 cup Bok choy; chopped (include
stems, 23 small heads)
10 Scallions; thinly cut or sliced up on
the diagonal
1 pound Fresh egg noodles; fresh or
One half pound dried (about 34
cups cooked)

OPTIONS
Soy sauce
Chili garlic paste; or sauce
Dark sesame oil
Cilantro leaves; torn

PRELIM: Fresh Asian egg noodles, like the thick Shanghai or Japanese udon,
are ideal for this soup. But fettucine may be used. Use a vegetarian
bouillon base like "Better than bouillon" but make it stronger than usual:
1One half or 2 times the recommended amount per cup.

Rinse the mushrooms and place them in a small bowl. Pour in the boiling
water and cover with a plate. Let stand at least 30 minutes. (This can be
done several days ahead, and the mushrooms can just stay in the water until
use.)

Combine the bouillon, star anise, and ginger in a soup pot, and bring to a
boil. Tum the heat down, cover, and simmer for about 20 to 30 minutes At
this point the broth can sit for up to several hours, or overnight.

Remove the ginger and star anise with a slotted spoon. Strain the mushrooms
over the soup, squeezing them firmly, so all of the soaking liquid goes in.
Then slice the mushrooms thinly and add them to the soup as well.

Heat the soup to the boiling point, and add the mustard greens, bok choy,
and scallions. Turn the heat down, and simmer for about 2 minutes.

Meanwhile cook the noodles in boiling water until just tender. Drain them
in a colander, rinse, and drain again, so they won't clump. Divide the
cooked noodles among the largest soup bowls you can find and ladle the soup
on top. Pass around the optional toppings on a tray, so each person can
customize his or her portion.

Yields: 6 to 8 soulsoothing servings; preparation time: 50 minutes (15
minutes of work).

Recipe by: Veg Heaven (1997) Mollie Katzen

Posted to Digest eatlf.v097.n008 by KitPATh phannema@wizard.ucr.edu on
Jan 09, 1998