Champonng Soup
- Ready In:
- 1hr 10mins
- Ingredients:
- 18
- Yields:
-
2 bowls
- Serves:
- 2
ingredients
- 1 (12 ounce) package fresh Chinese egg noodles
- 60 g pork, thinly sliced
- 60 g squid, thinly sliced
- 8 small shrimp, peeled and deveined
- 6 mussels, scrubbed
- 5 dried black mushrooms
- 1⁄2 onion, sliced
- 1⁄2 carrot, cut in matchstick pieces
- 1⁄4 Chinese cabbage, cut in 1 x 2 in. pieces
- 2 green onions, cut in 2 in. pieces
- 2 red chili peppers, seeded and sliced
- 1 teaspoon ginger
- 1 teaspoon garlic, minced
- 2 tablespoons olive oil
- 7 cups chicken broth
- 2 tablespoons soy sauce
- salt and pepper
- 1⁄2 tablespoon red chili pepper flakes (opt. for spicy)
directions
- Soak mushrooms in warm water 30 minute Drain. Slice. Set aside. Bring mussels and water to boil in a pot. Cover, reduce heat to low, and cook for 5 minute or until shells open. Lift out mussels and set aside. Do not throw away liquid. Add it to chicken broth to make 7 cups total liquid. In a large pot of boiling water, cook noodles al dente. Drain well and set aside.
- Add olive oil to a wok. Add garlic and ginger and cook, about 5 seconds. For spicier taste, add red chili flakes. Add pork and stir fry, add shrimp, squid, mussels, and stir fry, add onions, carrots, red chili pepper, and green onions and stir-fry. Add cabbage and chicken broth mixture and bring to a boil. Reduce heat to med-low and let simmer. Add soy sauce. Add salt and pepper to taste.Place noodles in a large soup bowl. Pour hot soup mixture over noodles and enjoy.
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