On rainy days, there are foods which are really comfortable. I'm going to share my recipe for one of my favorite rainy days foods: Taiwanese Beef Noodle Soup. My mother used to make this soup for us on cold chilly days. The traditional form of this is called niu ro mein or Braised Beef Tendon Noodle Soup. Since I don't eat beef anymore (with the exception of all natural, organic, no hormones and no antibiotics Fredsteak), I've had to adapt this recipe for my own personal preferences (namely the avoidance of beef). I would advise against using gluten meat substitutes in this recipe -- because the main cooking component it is boiling, gluten tends to not come out well. There are more complicated recipes, but since I'm a lazy cook, the faster and quicker I can make my food, the sooner I can enjoy it. If you've ever seen me cook, you know that I don't follow recipes exactly, and nor should you with this one (after all, it is written by me).
Vegetarian Beef Noodle Soup
Serves Several.
Ingredients
1 tablespoon sesame oil.
2 quarts water.
3 tablespoons soysauce
2 tablespoons sugar
3 teaspoons garlic salt
2 teaspoons blackpepper
Hot peppers or hot sauce to taste.
Vegetables -- daikon radish, spinach, peas.
2 green onions, chopped
Bean Sprouts
Fettucine Noodles
Combine the ingredients above (except bean sprouts) into a large pot and bring to boil. Then lower heat to medium and boil for 15 minutes. Pull the noodles out when they are done, and set into bowls. Top with bean sprouts. Spoon soup over noodles.
As you can see, the recipe is pretty plain -- I often use shitake mushrooms and throw in items like fishcake to add a little variety to the soup. If desired, a hardboiled egg can also be added.
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