Chinese Takeout...Hold the Takeout

   

No restaurant required here!  Andrea Chesman, who wrote the cookbook 101 One-Dish Dinners, stopped by Tonia's Kitchen, to talk about her her delicious take on a Chinese-noodle bowl.  Andrea told Tonia she combines a number of ingredients to make the both, including Chinese Rice Wine or Dry Sherry. She also adds cooked chicken and a number of Asian-inspired vegetables like Bok Choy. Andrea says a big key to this recipe is to simmer the broth for about 30 minutes, until it's nice and rich.  She adds that one of her first jobs was in a Chinese restaurant, where she got a first-hand look at classic Chinese cooking.  This bowl was inspired, in part, by her time there. 

8 cups stock, chicken (or neutral-tasting vegetable broth)

2 tablespoons sherry, dry (or Chinese rice wine)

1 tablespoon soy sauce (or to taste)

1 ginger, fresh (1-inch piece, peeled and sliced)

3 cloves garlic (minced)

3 scallion (white and tender green parts, finely chopped)

3⁄4 pound noodles, egg (Chinese, udon noodles or thin spaghetti)

1 pound tofu, firm (or silken, cubed)

6 cups kimchi (chopped, drained)

  sesame oil, asian (to serve)

  cilantro (to serve)

  sriracha (to serve)

Combine the broth, sherry, soy sauce, ginger, garlic, and scallions in a large saucepan.  Simmer for 25 minutes.

Meanwhile, bring a large pot of salted water to a boil.  Add the noodles and and cook until just barely tender.  Drain well and return the noodles to the pot to keep warm.

Remove the ginger from the broth.  Add the tofu and kimchi to the broth and simmer for 2 minutes. Taste and add soy sauce as needed. It may not need any, depending on how hot and salty your kimchi tastes.

To serve, place a nest of noodles in each bowl.  Ladle the soup over the noodles, drizzle with sesame oil, sprinkle with cilantro, and serve hot, passing the Sriracha at the table.