Pork and mushrooms noodle soup
The fresh shiitake and enoki mushrooms were meant for sukiyaki but thirty minutes before I was due to start lunch yesterday, I got flustered. In all the Japanese restaurants I have eaten in — and I have eaten in a lot of them — sukiyaki has always been served as a soup. Then, I saw an article by a Japanese lady that says sukiyaki is a fried dish and the eggs are for dipping the hot beef and vegetables into. Sounds more delicious than the sukiyaki soup served in Japanese restaurants in the Philippines (shall I call them bastardized sukiyaki now?) but something that would require quite a set-up — like a skillet on the dining table itself and that wasn’t something I could manage.
So, I did some fast thinking. There was a huge pot of broth on the stove, lots of boiled pork ribs and egg noodles. Why not a pork and mushroom noodle soup? That should go well with the siopao that remained from Friday night’s dinner.
Serves 4.
Ingredients :
200 g. of dried egg noodles
1 to 2 shiitake mushrooms
1 to 2 clusters of enoki mushrooms1
6 c. of well-seasoned meat broth, preferably home made
cooked pork meat, cut into chunks2
1 egg, hard boiled and shelled
lots of finely sliced onion leaves
4 tsps. of toasted garlic bits
Cooking procedure :
Heat the broth to boiling. Lower the heat and simmer until required.
Cook the egg noodles according to package directions. Drain and divide equally among four soup bowls.
Blanch the mushrooms in boiling water for about 30 seconds, drain, cut and divide into four portions. Arrange in the bowls beside the noodles.
Reheat the pork by dropping in the simmering broth for a few minutes. Scoop out, divide into four portions and arrange in the bowls with the noodles and mushrooms.
Slice the egg thinly, divide into four portions and place in the bowls with the rest of the ingredients.
Pour hot broth into the bowls. Sprinkle with sliced onion leaves and toasted garlic bits.
Serve at once.
Notes:
1For instruction on how to prepare the mushrooms, please refer to the shiitake and enoki entries.
2How much meat should go into each bowl of noodles depends on you. As a guide, start with 1/4 cup of meat pieces per person. What I did is to use the minimum amount then served all the remaining meat on a separate plate. Those complaining of too little meat in his bowl (like my husband) just got more from the plate of meat.
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The last time I visited this site was a long time ago. I found the previous layout difficult to view. I love how the latest post has a bigger spot now.
Hi Connie, the soup referred to as sukiyaki is probably “shabu-shabu”, which traditionally doesn’t have much meat in it, just tofu. I guess Western restaurants add meat because the customers are expecting it.
We make our own sukiyaki and shabu-shabu at home with an earthenware dish (”nabe”) on a portable gas burner. It takes more preparation than usual but it’s always worth it!
Em, that’s the result of laziness hehe Instead of using an extra field for the front page, now there’s just the content and the excerpt.
KS, re the soup referred to as sukiyaki is probably “shabu-shabu”
No. Shabu-Shabu is essentially a “hotpot” arrangement. In Japanese restaurants in the Philippines, sukiyaki is served a la carte in a bowl with a raw egg on top.