*Asian Noodle Soup

In fear of making Asian grandmothers cry I'm making this post. Its pretty much a hodge podge of Asian soups but not necessarily true to any one region... that I know of? I'm a huge HUGE fan of Asian noodles and dumplings typically my cabinet holds at least 4 varieties of Asian noodles from rice noodles to egg noodles to ramen etc. I've got it all. I'm even a sucker for the $2 ramen packets that come in spicy weird flavors. Recently I've come across the shirataki noodles I was so happy to find out that there is such thing as zero calorie noodles! I mean it sounds like its too good to be true right? Well sort of, they do have a distinct flavor but after experimenting I've come to realize that if you rinse them well enough and heat them properly they are really good served in a rich and spicy broth such as this one I made. I also purchased a fair amount of shiitake mushrooms and a tub of miso paste. The miso is on hold for the moment but thats up next on my to do list. My goal is really to obtain flavorful meals that will not continue the expansion of my waistline. It is spring and I will start my summer routine of walking. With the added activity it seems almost a shame to not try and be mindful of at least the occasional meal. If you don't have these products available you could use another Asian noodle, a rice noodle is probably closest., and any variety of mushrooms you have on hand fresh or dried. I'm really hoping to keep up with these noodles and find additional recipes that are good! I will probably try that miso next! I really do enjoy these noodle bowls as a nice and spicy lunch that hits the spot. Its like a grown up chicken noodle soup but healthier!


Asian Noodle Soup:
2 cups beef stock/broth
1/4 ounce dried shiitake mushrooms
2 chili peppers (dried)
1 tablespoon fish sauce
1 teaspoon sesame oil
1 teaspoon ginger paste
1 teaspoon minced garlic
1/2 teaspoon chopped jalapeno (the kind in the jar)
1 tablespoon soy sauce
splash of rice wine vinegar, lots of black pepper

1 small package shirataki of noodles drained and well rinsed
Garnish: green onion + peanuts

To prepare the broth combine all ingredients except the noodles. Simmer 20 minutes to an hour. You want the mushrooms to plump and the chili's to soften. Add the noodles to the pot and cook just long enough to heat them thoroughly.

Serve hot with sliced green onions, I added slightly salted peanuts to mine last minute and it was just over the top amazing!