chinese takeout recipes ~ wonton noodle soup ????
chinese takeout recipes ~ wonton noodle soup ????
It’s getting cold outside, so here’s the perfect dish to warm you up.. It’s really easy to make at home and I’ll show you how!
The most important ingredient here is the broth - it is the base of the soup & makes or breaks this dish! I HIGHLY recommend homemade chicken broth.
— written recipe on jasmineandtea.com [ search ‘wonton soup’ ]
6 cups chicken broth
10g sliced ginger
1 tbsp soy sauce - adjust as needed
1 tbsp fish sauce - adjust as needed
4 scallions (whites & greens separated)
a pinch of white pepper
scallions
serving size - 40 wontons that you can freeze for later
4 oz shrimp, minced
4 oz ground pork (80/20%)
1 tbsp oyster sauce
1 tbsp soy sauce
1 tsp fish sauce
½ tsp garlic powder
wonton wrappers
written recipes
link to ingredients
instagram
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Vegan Ramen Recipe | Spicy Noodle Soup | वीगन रामेन | Chef Sanjyot Keer
Full written recipe for Vegan Ramen
Prep time: 30-35 minutes
Cooking time: 2.5 hours
Serves: 4-5 people
Broth
Ingredients:
OIL | तेल 2-3 TBSP
ONION | प्याज़ 4 NOS.
CARROT | गाजर 2 NOS.
CELERY | सेलरी 2 STALKS.
GINGER | अदरक 4 INCH (SLICED)
GARLIC | लेहसुन 6-7 CLOVES (SLICED)
BUTTON MUSHROOM | बटन मशरूम 100 GRAMS
APPLE | सेब 1 NO.
SHITAKE MUSHROOM | शीताके मशरूम 6 NOS.
WATER | पानी 4 LITRE
BLACK PEPPERCORNS | काली मिर्च 1 TSP (CRUSHED)
SALT | नमक TO TASTE
Method:
Set a large stock pot on high heat & once it gets hot add in the oil.
Once the oil gets hot add onion, carrot, celery, ginger & garlic, stir & cook over high flame for 3-4 minutes until the veggies get charred.
Further add button mushrooms, apple & shitake mushrooms, stir & cook for 2-3 minutes.
Then add the water & crushed black peppercorns & bring the stock to a boil.
Once the stock comes to a boil, lower the flame to medium low & let the stock simmer for 1.5-2 hours, while the stock is simmering you can start preparing other components, make sure you keep discarding the scum that floats on the surface of the stock at regular intervals.
After cooking the stock for 2 hours you’ll notice that it would have reduced a little, your stock is ready at this point.
Strain the stock into another stock pot using a sieve & reserve the shitake mushrooms to use it as a topping if you have added them.
Finally taste & adjust the salt, you have to keep the stock a little under seasoned because you’ll be using soy sauce to season it while assembling the ramen bowl.
Your vegan broth is ready.
Chilli oil
Ingredients:
CHILLI FLAKES | चिली फ्लेक्स 1/2 CUP
SOY SAUCE | सोया सॉस 2 TSP
POWDERED SUGAR | पीसी हुई शक्कर 1/2 TBSP
OIL | तेल 1.5 CUPS
STAR ANISE | चकरी फूल 3 NOS.
CINNAMON STICK | दालचीनी 2 INCH
ONION | प्याज़ 3 TBSP (FINELY CHOPPED)
GARLIC | लेहसुन 2 TBSP (CHOPPED)
Method:
Add the chilli flakes, soy sauce & powdered sugar into a heatproof bowl, mix it well & set it aside.
Further add the oil into a pan & heat it until it reaches 120C, then add in the star anise, cinnamon stick, onions & garlic, stir well & fry the onion & garlic over medium flame until they get light golden brown & crispy.
Once the onion & garlic turns slightly light golden brown, remove the pan from the flame & carefully pour the hot oil over the chilli flakes mixture you prepared earlier, make sure you remove the cinnamon & star anise from the oil.
Transfer it into an air tight glass container once it reaches room temperature.
Your chilli oil is ready.
Tofu:
OIL | तेल 1 TBSP
GINGER GARLIC CHILLI PASTE | अदरक लेहसुन और हरी मिर्च की पेस्ट 1 TBSP
TOFU | टोफू 200 GRAMS (CUBES)
SALT | नमक TO TASTE
BLACK PEPPER POWDER | काली मिर्च पाउडर A PINCH
CHILLI FLAKES | चिली फ्लेक्स A PINCH
LIGHT SOY SAUCE | लाइट सोया सॉस 1 TSP
Method:
Set a wok on high heat & once it gets hot add the oil.
Once the oil gets hot add the ginger garlic chilli paste & stir it, further add the tofu & all the remaining ingredients.
Toss the tofu over high flame for 2-3 minutes then transfer it into a bowl.
Your tofu for ramen is ready.
Bok choy
Ingredients:
OIL | तेल 1 TBSP
BOK CHOY | बॉक चोय AS REQUIRED
SALT | नमक A PINCH
BLACK PEPPER POWDER | काली मिर्च पाउडर A PINCH
Method:
Set a wok on high heat & once it gets hot add the oil.
Once the oil gets hot add the bok choy cook it until it gets charred.
Transfer the charred bok choy into a plate & season it with salt & pepper.
Your charred bok choy is ready.
Noodles
Ingredients:
SALT | नमक TO TASTE
RAMEN NOODLES | रामेन नूडल्स
Method:
Boil water in a stock pot for the noodles & season it with salt.
Once the water comes to a boil add in the noodles & boil them for 3-4 minutes or as per the instructions on the package.
Once boiled, transfer them into cold water to stop the cooking process & then strain them using a sieve.
Your noodles are ready.
Assembly:
Ingredients:
SOY SAUCE 1 TBSP
POWDERED SUGAR 1 TSP
CHILLI OIL 1 TBSP
VEGAN BROTH
NOODLES
BOK CHOY
SHITAKE MUSHROOM (SLICED)
SWEET CORN (BOILED)
TOFU
SPRING ONION GREENS
SESAME SEEDS
CHILLI OIL
Method:
To assemble your ramen bowl, add soy sauce, powdered sugar & chilli oil into the bowl & stir it.
Further add the vegan broth & noodles, make sure that the broth is boiling hot.
Place the toppings as per your preference & garnish with some chopped spring onion greens, sesame seeds & chilli oil.
Your vegan ramen bowl is ready.
#YFL #SanjyotKeer #veganramen
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Chapters
Intro 0:00
Vegan broth 1 1:16
Chilli oil 3:03
Tofu 5:00
Bok choy 5:42
Vegan broth 2 6:31
Noodles 9:10
Assembly 9:57
Outro 11:20
Chinese Noodle Soup
An Asian broth so good you'd swear you got it from a Chinese restaurant!
Use ANY noodles, ANY veg. 10 minute super quick recipe!
Ginger Pork Noodle Soup
Forget long labouring over dinner, we’ve got the perfect easy, breezy #JustDelicious recipe that’s perfect for the whole family! ???????????? Get the recipe at eskort.com/recipes.html
Chicken Noodle Soup (20 Minute Recipe)
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This is an easy chicken noodle soup. You don’t need hours to simmer the chicken, because, with this hot water method, you can get a 3-hour simmering result within just 5 minutes; The soup comes out rich creamy, and hearty. You will be surprised by how flavorful it is. This recipe is also budget-friendly and it is enough to feed a whole family.
INGREDIENTS
2 lb of skin-on bone-in chicken quarters
1 tbsp of cooking oil (Amazon Link -
2 inches of ginger, sliced thinly
4 cloves of garlic, peeled and cut in half
2 scallions, tie into a knot
2 shallots, quartered
1 piece of Jinhua ham (optional, can be replaced by a thick cut of bacon)
2 liters of water
5 Shiitake mushrooms
6 oz of baby Bok choy
4-5 servings of noodles (400-500 grams of fresh noodles or 250-300 grams of dried noodles)
1 tbsp of soy sauce (Amazon Link -
1 tbsp of oyster sauce (Amazon Link -
1/2 tbsp of fish sauce (Amazon Link -
1 tbsp of sesame oil (Amazon Link -
2.5 tsps. of salt or to taste
Diced scallion as garnish
Lao gan ma chili flake for spicy kick (optional) (Amazon Link -
INSTRUCTIONS
Preheat the clay pot (or other heavy-duty stockpots) until nice and hot. Add a little bit of cooking oil to sear the chicken and Jinhua ham (optional) until golden brown. This will take a few minutes on each side.
When you flip the chicken to fry the other side, add the ginger, garlic, shallot, scallions; put them in between the chicken pieces so they can be fragrant. A large amount of ginger will make the soup very comfortable.
When the chicken is golden brown, pour in 2 liters of boiling hot water. When the boiling water touches the hot clay pot, it will bubble violently which shakes the meat and accelerates the protein dissolution. This will instantly make your broth rich and flavorful.
Even though the broth is already done but you still have to simmer this on low for about 15 minutes just so the chicken meat can be nice and tender.
Meanwhile, you can slice the mushrooms and cut some bok choy.
15 minutes later, remove the chicken from the broth and let it cool. Discard the aromatics and skim the chicken fat from the broth.
Add the mushroom slices and 4-5 servings of noodles to the broth and cook for 4-10 minutes depending on the type and thickness of your noodles. You can also cook the noodles in a separate pot and then transfer them into the broth, so it doesn’t thicken your soup. I prefer my noodle soup to be a little bit thick and silky. That’s why I cook it in the broth directly.
Meanwhile, Take the chicken meat off the bone and shred it into bite-size pieces. Season the chicken meat with soy sauce, fish sauce, oyster sauce, garlic powder, and sesame oil.
When the noodles are almost done, add the baby bok choy and salt to taste. To make a serving, add noodles and broth along with the chicken meat to the bowl, top with some Lao Gan Ma chili flake for an extra spicy kick. Enjoy!
Videography / Editing by Austin Schargorodski -
Taiwanese Beef Noodle Soup Recipe (红烧牛肉面) - A Rich Tradition with a Hearty Soup
This Taiwanese beef noodle soup (Niu Rou mian) is one of Taiwan's most beloved comfort food.
Full recipe:
Tender beef, springy noodles, leafy greens accompanied with a rich, flavourful beef broth, this classic Taiwanese street food is not to miss out on.
With a bite of this beef noodle soup recipe, you'll be transported back to the streets of Taiwan!
#themeatmensg #easyrecipe #chinesefood
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Ingredients:
2 Beef shank
5 slices of ginger
2 Ginger
3 scallions
1 bunch garlic
1 White Onion
4 Shallots
1/2 Apple
1 Tomato
2 tbsp Soy bean paste (豆瓣酱)
3 Tbsp Light Soy sauce
2 Tbsp Dark Soy sauce
100ml Rice wine
1 piece rock sugar
1 tbsp sesame oil
Bok choy
White wheat noodles
Cilantro
Spices: 1 cinnamon stick, 1 tsp fennel seeds, 1 tsp sichuan peppercorn, 1 star anise, 5 cloves
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