soup noodel bowl

11-01-2019 Fri. 


DINNER ---  bean sprouts with kimchee | soup noodle bowl with mushroom , pickles and lettuce 

• whatever left in the fridge 

Taiwan style noodle bowl

2-14-2019 Thu. 


DINNER ---  Taiwan style noodle bowl  with mushroom, pea shoots and fried tofu | home baked cookies 

home baked cookies 

• V. day special 

a bowl of soup noodles

11-20-2018 Tue. 


 DINNER ---   noodle bowl with bean sprouts, herbs, pickles  and greens 

• speedy

soup noodle with lamb shank broth

3-02-2016 Wed. cold, sunny.  


BREAKFAST --- coffee
LUNCH --- leftovers 
AFTERNOON-TEATIME ---apple
BEFORE-CONCERT-DINNER ---  Soup noodles , lamb shank broth, napa cabbage, cilantro pickled vegetables and chili 

• ballet "the most incredible thing" 

simmered shortrib with rolled tofu skin

1-26-2016 Tue. chilly, cloudy.  


BREAKFAST --- coffee  | bread and cheese | apple | mango and strawberries 
AFTERNOON-TEATIME --- tea 
DINNER --- simmered short rib and rolled tofu skin with napa cabbage, noodles and cilantro  |wine
 

•   simmered several hours and got very tender meat, tofu skin rolls soaked in flavored broth.

soup day

1-13-2016 Wed. cold, sunny.  


BREAKFAST --- coffee
LUNCH --- rice and vegetables 
AFTERNOON-TEATIME --- apple
DINNER --- noodle soup with vegetable stew and smoked mussels | Chinese sweet rice dumplings | wine

 

•  good for a very cold day

a Small, Good Thing

2-23-2010 Tue. cold, drizzle

WEEKEND BREAKFAST --- coffee
LUNCH --- rice with puree of sauteed Tong-ho leaves (leftover from yesterday's dinner)
AFTERNOON-TEATIME --- green tea | apple
DINNER --- Chinese soup noodles with braised beef, napa cabbage, shiitake mushrooms and hot chili sauce

• a damp and gray day in every way. "You probably need to eat something," the baker said. "I hope you'll eat some of my hot rolls. You have to eat and keep going. Eating is a small, good thing in a time like this," he said. --- Raymond Carver, "a Small, good Thing", 1983
  

Wonton noodle soup

wonton:

• 1/4 cup ground chicken
  
• 1/4 cup chopped shrimp
  
• 1/4 cup finely chopped greens
• 1 tsp minced ginger
  
• 1 tbs finely chopped green onion
• 2 dozen wonton wrappers
  
• 1 tsp soy sauce
  
• 1 tsp rice wine
• salt and white pepper
  

noddles and broth:

• 2 cup dashi stock
  
• 1 tbs mirin
• 1 tsp rice vinegar
  
• 1 tsp sugar
• 1 tbs dried seaweed
  
• salt and white pepper
  
• 2 packs baked ramen noddles
  
• 2 shiitake mushroom, sliced
  

garnish:

• radish sprouts
  
• radish, finely sliced
  
• spicy pickled vegetables

1. mix the ingredients for wonton fillings well in a bowl
2. use the wonton wrappers to make wontons
3. heat the dashi stock in a pot
4. add ingredients for the broth in the stock, bring to boil
5. add dried noodles in the pot, cook till al dente
   
6. when doing the step 4, heat water in another big pot
7. when the water is boiling, add wontons to the big pot, stir gently and cook till the montons float and stay at the surface
   
8. put the noodles and broth in to 2 big bowls
9. take the wontons out of water using a slotted spoon, put the wontons in the bowls
   
10. add the ingredients of garnish on the top, and serve hot