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Every Asian country has their own version of noodle soup. Actually, EVERY country I can think of has a signature noodle soup! China alone, hashundreds of variations based on regional culture and resources. In China soups are thought to hold healing properties and noodles are a system of longevity. A noodle soup is therefore taken very seriously, as are most dishes!
Chinese culture offers a large amount of respect for the foods they eat; a lost tradition American culture is slowly beginning to regain. Regional cuisines are highly respected and noted for their culinary and health-related attributes. Children are taught early on, how to prepare traditional dishes, some that have been around for thousands of years.
I spent the summer after high school in China studying Chinese history, Mandarin Chinese, and the Uighur language spoken widely in the North Western Chinese province of Xinjiang. We spent a great deal of our free time with Chinese college students who were eager to befriend "the foreigners" and brush up on their English.
These friends introduced me to classic hot pots, a method of making soup in which you gently cook raw veggies in your serving bowl by pouring hot broth over the top, and allowing them to steep. Hot pots are a fun interactive meal, that allow each individual to personalize their bowl with favorite ingredients and spice.
Bean thread noodles are made solely out of mung bean sprouts, therefore making this a gluten-free and very light dish!
Gluten-free and Low-carb
6 cups chicken stock
6 cups water
½ cup rice vinegar
1/3 cup soy sauce
1 ½ Tb. sesame oil
3-5 slices of fresh ginger
3-5 garlic cloves, cracked
1 lb. boneless chicken thighs, thinly sliced
5 oz. bean thread noodles, or rice stick noodles
1 large bunch of green onions
1 ½ cup mung bean sprouts
8 oz. mushrooms, any variety
4 baby bok choy
Chile-garlic paste
In a large pot, bring the chicken stock, water, vinegar, soy sauce, sesame oil, ginger and garlic to a boil.
Add the chicken and simmer for 5-7 minutes, until just cooked through. Add the noodles. Stir, then cover and remove from heat.
Meanwhile chop all the veggies and place in serving bowls.
When ready to serve, allow each person to fill their bowls with fresh vegetables and a bit of chile sauce.
Then ladle the scalding hot soup over the veggies and let them sit for 5 minutes.
Mix and eat! Makes 6-8 bowl of soup.
