I need a spicy, brothy noodle recipe.

[High Cheese]

I need some kind of Asian noodle recipe....I don't care what as long as it has some sort of broth, noodles, chiles, some sort of herbs and a little meat. I looked up some Pho recipes, just trying to see what someone else could come up with. I have an Asian market the next town over so I'll most likely hit that place up for the ingredients.

[GotGarlic]

You could make Thai hot and sour soup (tom yum) and add thin noodles to it. Or, there was an Asian chicken noodle soup recipe similar to this one (http://www.foodnetwork.com/recipes/kathleen-daelemans/asian-chicken-noodle-soup-recipe/index.html) printed in my local paper a while ago. HTH.

[joec]

Asian soups are really the way to go for this as they are good too. Here is a site I like that covers all of them including India and Pakistan curry dishes.

http://asiarecipe.com/

[Deelady]

Here is another Pho recipe...


Pho ~ Vietnamese Chicken Noodle Soup
serves 4
1 whole chicken (4-5lbs)
1 whole onion, unpeeled and cut in half
3-inch chunk of ginger, unpeeled
(A) Broth spices
2 tbl whole coriander seeds
4 whole cloves
2 whole star anise
2 tbl sugar
2 tbl fish sauce
small bunch of cilantro stems only, tied in bunch with twine
(B) Accompaniments at table
1 lb dried rice noodles (about 1/4″ wide)
2 cups bean sprouts, washed & tails pinched off
cilantro tops – leaves and tender stems
1/2 cup shaved red onions
1/2 lime, cut into 4 wedges
Sriracha hot sauce
Hoisin sauce
sliced chili
Place ginger and onion on a small baking sheet. The top of the onion should be about 4″ from the oven’s heating element. Set to broil on high for 15 minutes. Turn the onion and ginger occasionally, to get an even char. The skin should get dark and the onion/ginger should get soft. After cooling, rub to get the charred skin off the onion and use a butter knife to scrape the skin off the ginger. Slice ginger into thick slices.
In a large stockpot, fill with water and boil. With a sharp cleaver, carve the chicken breast meat off and reserve. With the rest of chicken whacking hard through the bones to get sections about 3″ big. The more bone that is exposed, the more marrow that gets in the broth (translation: rich, flavorful). You can even whack several places along the bone just to expose more marrow. When the water boils, add chicken sections (not breast) and boil on high for 5 minutes. You’ll see lots of foam and “stuff’ come up to the surface. Drain, rinse your chicken of the scum and wash your pot thoroughly. Refill with about 4 quarts of clean, cold water.
Add chicken, chicken breast meat, onion, ginger and all of (A) in the pot and cover. Turn heat to high – let it come to boil, then immediately turn heat to low. Prop lid up so that steam can escape. After 15 minutes, remove the chicken breasts, shred with your fingers when cooled and set aside (you’ll serve shredded chicken breast with the finished soup). With a large spoon, skim the surface of any impurities in the broth. Skimming every 20 minutes ensures a clear broth. Simmer a total of 1-1/2 hours. Taste and adjust seasoning with more fish sauce and or sugar.
Strain the broth, discard solids. Prepare noodles as per directions on package. Ladle broth, add shredded chicken breast and soft noodles in each bowl. Have (B) ingredients set at table for each person to add to their bowl.

[Deelady]

Heres a Chinese one...

Chinese Chicken Noodle Soup



6 deboned Chicken thighs
4-6 C Chicken broth
1 chopped Onion
3-4 minced Garlic cloves
1 finger Ginger, fresh or
1 Tbsp minced bottled Ginger 1 can slivered Water chestnuts
1/2 bunch chopped Cilantro
4 rehydrated Shiitaki mushrooms, slivered
4-6 stalks chopped Green onion or chives, 1 bunch chopped
1 package Won ton wrappers, sliced to noodle width

Cooking Instructions
Chop chicken into bite size sizes and brown in small amount of sesame/canola oil. Add onion, garlic, and ginger. Continue to cook until onions are limp. Add broth and a splash of shoyu if desired. Simmer for 1/2 hr. Add water chestnuts, mushrooms and continue to cook for about 1/2 hr. Slice wrappers into size desired and chop cilantro and green onion. At full boil, add noodles while stiring to separate. Turn off soup and add cilantro/green onions to soup while stiring. Serve with extra cilantro/ green onions as condiments.

[Keltin]

How about Shabu Shabu. It's good and very fun to eat.

http://japanesefood.about.com/od/beef/r/shabushabu.htm (http://japanesefood.about.com/od/beef/r/shabushabu.htm)

http://www.foodnetwork.com/recipes/jamie-oliver/shabu-shabu-recipe/index.html (http://www.foodnetwork.com/recipes/jamie-oliver/shabu-shabu-recipe/index.html)

[High Cheese]

I'm getting frickin hungry now!

[RobsanX]

I once worked for a Chinese man, and he invited me to his house for soup once. It was oxtail soup that he made in the pressure cooker. No noodles, but it was melt your mouth off spicy. I don't have the recipe, but it was beefy, and had those skinny red chilies that are about 2-3" long.

He served it with straight Kentucky whiskey. I guess to cool the burn!

You could probably wing a recipe that would be as good as any you might find. Some garlic, ginger, maybe some shiitake mushrooms. You get the idea.

[Sass Muffin]

1 cup cabbage, chopped
2 Tbsp soy sauce
1 tsp chopped garlic
1 tsp sesame oil
2 Tbsp chili pepper flakes (kochukaru)
4 cups water or soup stock
6 oz protein (sliced brisket, rotisserie chicken, canned tuna or raw tofu sliced into chunks)
1 Tbsp chili pepper paste (kochujang)
1 egg, beaten
8 oz Tofu Shirataki (1 package), udon, or sweet potato noodles
½ scallion, chopped (optional)

Preparation:



Cook noodles according to package directions, cut into 4 inch lengths, and set aside.
In a soup pot over medium heat, stir fry cabbage with soy sauce, garlic, sesame oil, and chili pepper flakes for a few minutes, or until the leaves begin to look transparent.
Add water or broth and bring to a boil.
Reduce to a simmer and stir in chili pepper paste.
Add protein (except for tofu) to pot and wait for soup to simmer again.
Slowly stream in beaten egg.
After 15 minutes, add in noodles (and tofu if using) and cook for 4 more minutes.
Salt to taste and garnish with scallions is using.

[QSis]

Here's my Hot and Sour Soup, Jay.

I go light on the ginger and red pepper flakes. I omit the tofu.

Lee

Hot and Sour Soup

This makes a double batch.

½ cup dried wood ears (crumble before rehydrating)
1/2 cup dried shiitake mushrooms (crumbled)
1 package sliced, fresh mushrooms (plus1 can whole straw mushrooms)
12 cupsc hicken stock - one 49oz can is just right
1 cup drained, canned bamboo shoots, rinsed and julienned
1/2- 1 teaspoon minced ginger
1/2 teaspoon salt
6 tablespoons cornstarch mixed with equal parts water
5 large eggs
2 lb Pork loin, cut into bite-sized pieces
1/2 cup red wine vinegar
6 tablespoons thin (regular) soy sauce plus a pinch of sugar
2 tablespoon thick soy sauce (optional)
8 ounces firm tofu, cut into 1/2 inch dice (OPTIONAL)
1 teaspoon sesame oil
1 teas crushed red pepper (use more for additional heat)
finely diced scallions
Chinese noodles or dumplings



In a bowl, cover the wood ears and dried mushrooms with hot water. Microwave on high for 2 minutes and let sit until softened. Drain and thoroughly rinse.

In a large saucepan combine the chicken stock, wood ears, all of the mushrooms, bamboo shoots, ginger and salt. Cover and bring to a boil over moderately high heat. Reduce the heat and simmer for 10 minutes. Stir in the vinegar and red pepper and boil over moderately high heat for 2 minutes.
Stir the cornstarch and water mixture into the soup in a steady stream. In a bowl, lightly beat the eggs and stir into the soup. Stir in the soy sauces, pork, (tofu if used) and sesame oil and cook over medium heat until the pork is just poached – maybe 10 minutes.

Serve with cooked Chinese noodles or cooked Chinese dumplings. Place noodles or dumplings in a serving bowl and ladle soup over them. Garnish with green onions.

[High Cheese]

Does spicy and mushroom go together?

.....I can't recall....I think I'm having a CRS moment.

[joec]

Does spicy and mushroom go together?

.....I can't recall....I think I'm having a CRS moment.

Absolutely they go together as most of the hot dishes in Asia has both mushrooms and their chili peppers in them. In my opinion the second best tasting foods on the planet second only to what one could find in the whole of Italy or Greece.

[BamsBBQ]

These are my favorite kinds of soups because you can make them complex or as simple as you want

my basic recipe includes the following ingredients,you add more or take out the ones you don't have

Swanson chicken stock
favorite hot sauce/chilies
spring onions
cilantro(if making a Vietnamese soup)
chicken
bean sprouts
lime

you can go complex and make a duck soup or even a Thai curry soup(one of my favorites)

[BamsBBQ]

Here's one I made awhile ago complete with pics

http://netcookingtalk.com/forums/showthread.php?t=10281

[JoeV]

Here's one I made awhile ago complete with pics

http://netcookingtalk.com/forums/showthread.php?t=10281
Damn, Bam, that soup got my mouth to watering. I gotta make some of that real soon.

[High Cheese]

You said it, that soup does look good!

Thanks for the ideas, can't wait 'til Saturday. :chef:

[Kimchee]

Late to the spicy broth party, but here's an easy one I make...

1 cup chicken broth
3 cups water
1/8 -1/4 tsp 5 Spice Powder
1 tsp minced onion flakes
1 tsp minced garlic flakes
1/2 tsp seasoned salt
1 TBSP fish sauce
1/2 TBSP lime juice
1/2 -1 tsp sugar (brown, Splenda OK too)
1-3 tsp Sriracha sauce

Boil the noodles in this. When they are done, toss in your chopped veggies:
Napa cabbage
Leek
shredded carrot
red or yellow bell pepper
(optional... 1-7 thai peppers)
And a bit of protien.... leftover chicken, beef, canned salmon or sardines, whatever..

It's my daily lunch and is quite tasty!