Macaroni Soup (餐蛋通粉)
Macaroni Soup! This is one of the ultimate Cantonese comfort foods - nothing flashy, just some tasty noodles in a soothing soup.
Choice of homemade stock or box stock is up to you. Homemade is better of course, but the essence of this dish is that is should be as negative stress as possible. If you have the basic homestyle stock from our stocks 101 video, use that; if you have some western style chicken stock, use that...
The below is an even more basic version of that basic homestyle stock.
INGREDIENTS, HOMEMADE BASIC STOCK
* Chicken carcass (or other chicken scraps), ~500g
* Pork bones (or other pork scraps), ~500g
* Liaojiu a.k.a. Shaoxing wine (料酒/绍酒), ~2 tbsp. Or feel free to skip this if you don't have any on hand.
* Ginger, ~2 inch knob.
* Scallion, one large sprig. Tied into a knot.
* Water, ~3 liters
If you want to use all chicken or all pork instead of a combination, totally cool - whatever's convenient.
PROCESS, HOMEMADE BASIC STOCK
1. Soak the meat in cool water for ~1 hour.
2. Add the meat to cool water, bring to a boil. Boil for 2-3 minutes, remove the meat and rinse under running water.
3. Add the meat, the ginger/scallion, and the wine to the three liters of cool water. Bring it up to a boil, then down to a simmer. Simmer on low for ~3 hours.
4. Remove the meat pieces. Scrape off any meat from the chicken or pork - nice lunch material right there.
INGREDIENTS, MACARONI SOUP
* Dried Macaroni (通心粉), 60g
* Frozen mixed vegetables, 1/4 cup
* Spam (午餐肉), 2 pieces
* Fried egg, 1
* Stock, 400mL
* Milk powder (奶粉), 1/2 tbsp -or- Campbell's cream of chicken, 1.5tbsp
* Seasoning: 1/4 tsp salt, 1/4 tsp sugar, 1/4 tsp chicken bouillon powder (鸡粉), ~1/16 tsp MSG (味精), 1/8 tsp white pepper powder (白胡椒粉)
PROCESS, MACARONI SOUP
1. Boil the macaroni in water along with 1/2 tsp of salt. Boil for ~6 minutes, or until al dente (we'll be continuing to cook this until past al dente).
2. Add the frozen veg, boil for another half minute. Strain.
3. In a saucepan, mix the stock with the milk add-in of choice. Bring to a boil, then down to a simmer. Season.
4. Add back the macaroni and vegetables. Cook it all together for about one minute. Transfer to a bowl. Top with spam and egg.
INGREDIENTS, STEPH'S "F*** IT" LUNCH SOUP
1. Water, 700mL
2. Dried stuff: ~3 dried shrimp (虾米), ~4 dried scallops (瑶柱/干贝), 1/2 dried shiitake mushroom (冬菇)
3. Dried Macaroni (通心粉), 60g.
4. Cooked proteins - here we used a bit of the above stock meat plus some cubed spam. Up to you.
5. Vegetables - here we used ~100g of napa cabbage (娃娃菜)
6. Seasoning: 1/4 tsp salt, 1/4 tsp sugar, pinch of MSG, 1/8 tsp white pepper powder, optional bit of fish sauce
PROCESS, STEPH'S "F*** IT" LUNCH SOUP
1. Add dried shrimp and scallops to some cool water, and grate in the half a dried shiitake mushroom. Bring to a boil, add the macaroni.
2. Boil everything together for ~6 minutes, or until your macaroni is done to your liking. Add in the protein and the vegetable. Season, then boil together for another ~1 minute.
3. Eat it straight from the pot.
And check out our Patreon if you'd like to support the project!
http://www.patreon.com/ChineseCookingDemystified
Outro Music: คิดถึงคุณจัง by ธานินทร์ อินทรเทพ
Found via My Analog Journal (great channel): https://youtu.be/GHaL5H-VYRg
Choice of homemade stock or box stock is up to you. Homemade is better of course, but the essence of this dish is that is should be as negative stress as possible. If you have the basic homestyle stock from our stocks 101 video, use that; if you have some western style chicken stock, use that...
The below is an even more basic version of that basic homestyle stock.
INGREDIENTS, HOMEMADE BASIC STOCK
* Chicken carcass (or other chicken scraps), ~500g
* Pork bones (or other pork scraps), ~500g
* Liaojiu a.k.a. Shaoxing wine (料酒/绍酒), ~2 tbsp. Or feel free to skip this if you don't have any on hand.
* Ginger, ~2 inch knob.
* Scallion, one large sprig. Tied into a knot.
* Water, ~3 liters
If you want to use all chicken or all pork instead of a combination, totally cool - whatever's convenient.
PROCESS, HOMEMADE BASIC STOCK
1. Soak the meat in cool water for ~1 hour.
2. Add the meat to cool water, bring to a boil. Boil for 2-3 minutes, remove the meat and rinse under running water.
3. Add the meat, the ginger/scallion, and the wine to the three liters of cool water. Bring it up to a boil, then down to a simmer. Simmer on low for ~3 hours.
4. Remove the meat pieces. Scrape off any meat from the chicken or pork - nice lunch material right there.
INGREDIENTS, MACARONI SOUP
* Dried Macaroni (通心粉), 60g
* Frozen mixed vegetables, 1/4 cup
* Spam (午餐肉), 2 pieces
* Fried egg, 1
* Stock, 400mL
* Milk powder (奶粉), 1/2 tbsp -or- Campbell's cream of chicken, 1.5tbsp
* Seasoning: 1/4 tsp salt, 1/4 tsp sugar, 1/4 tsp chicken bouillon powder (鸡粉), ~1/16 tsp MSG (味精), 1/8 tsp white pepper powder (白胡椒粉)
PROCESS, MACARONI SOUP
1. Boil the macaroni in water along with 1/2 tsp of salt. Boil for ~6 minutes, or until al dente (we'll be continuing to cook this until past al dente).
2. Add the frozen veg, boil for another half minute. Strain.
3. In a saucepan, mix the stock with the milk add-in of choice. Bring to a boil, then down to a simmer. Season.
4. Add back the macaroni and vegetables. Cook it all together for about one minute. Transfer to a bowl. Top with spam and egg.
INGREDIENTS, STEPH'S "F*** IT" LUNCH SOUP
1. Water, 700mL
2. Dried stuff: ~3 dried shrimp (虾米), ~4 dried scallops (瑶柱/干贝), 1/2 dried shiitake mushroom (冬菇)
3. Dried Macaroni (通心粉), 60g.
4. Cooked proteins - here we used a bit of the above stock meat plus some cubed spam. Up to you.
5. Vegetables - here we used ~100g of napa cabbage (娃娃菜)
6. Seasoning: 1/4 tsp salt, 1/4 tsp sugar, pinch of MSG, 1/8 tsp white pepper powder, optional bit of fish sauce
PROCESS, STEPH'S "F*** IT" LUNCH SOUP
1. Add dried shrimp and scallops to some cool water, and grate in the half a dried shiitake mushroom. Bring to a boil, add the macaroni.
2. Boil everything together for ~6 minutes, or until your macaroni is done to your liking. Add in the protein and the vegetable. Season, then boil together for another ~1 minute.
3. Eat it straight from the pot.
And check out our Patreon if you'd like to support the project!
http://www.patreon.com/ChineseCookingDemystified
Outro Music: คิดถึงคุณจัง by ธานินทร์ อินทรเทพ
Found via My Analog Journal (great channel): https://youtu.be/GHaL5H-VYRg
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