Sunday, August 30, 2009

Somen, Pork and Scallion Soup


250g somen noodles
4 cup (1L) chicken stock
1 tbsp dry sherry
1 tbsp light soy sauce
6 scallions (shallots/spring onions), sliced
125g Chinese barbecue pork, slicedchilli oil for serving

  • Cook noodles in boiling water until tender, about 3 minutes. Drain and divide among 4 individual bowls.
  • Place stock, sherry and soy sauce in saucepan. Bring to boil. Reduce heat to low and simmer for 5 minutes. Add scallions and pork. Cook for 1 minute.
  • Ladle soup over noodles. Serve with chilli oil to be added to taste.

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