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Wednesday, October 24, 2012

Yong Tau Foo Noodle Soup 酿豆腐清汤面

yong tau foo noodle soup served with flat rice noodle
Easily done, this is a post incorporating many others previously featured. Mixing and matching, they bring together a whole different dimension creating yet another sumptuous meal. Hubby has always had a thing for anything soupy, especially one served with noodles in it. Easygoing and hardly ever a fussy eater, you know he means it well whenever he says he has certain cravings kicking in. More often than not, noodle soup is one of the few that always tops his list, although not necessarily served in any specific ways (flexible he sure is! lol).

This is yet another follow-up from the Ipoh Bean Sprouts Chicken 芽菜鸡 made previously. With a good amount of chicken soup base made and saved up, the soup base makes the most important basic ingredient for this. The rest will be a work of imagination tailored to any personal preferences from the type of noodles used to the choice of toppings selected to complement the chicken soup. With some Yong Tau Foo 酿豆腐 made ahead of time and frozen Dumplings (Sui Gow) 水饺 in hand, this is a matter of assembling them all together creating this masterpiece in the end. Easy, convenient, fulfilling, comforting, hearty and healthy, you name it -  this makes too good to be true a wholesome meal, guaranteeing a satisfied tummy anytime of the day.

dumplings prepared ahead of time

Yong Tau Foo Noodle Soup 酿豆腐清汤面
Serves 2
1/2 pack of flat rice noodle (~1/2lb) or any other types
6-8 pcs yong tau foo, readily stuffed
4 dumplings, fresh or frozen
6-8 cups of chicken soup base 
a small bunch of Chinese mustard green (choy sum)
some chopped spring onion for garnishing
birds eye chilies in soy sauce as dipping sauce

1. Begin with preparing the yong tau foo. Pan fry or deep fry accordingly, and drain well on a plate lined with paper towel.

Wash and trim the Chinese mustard green. Have them cut into sections of about 2" in length, separating the stems and leaves. Bring a pot of water to boil and add in a pinch of salt. Begin by blanching the stems first before bringing in the leaves. Once wilted and turning slightly translucent, drain well and set aside.

3. Heat the chicken soup base in a stock pot. Once boiling, add in the dumplings to cook. Frozen ones generally require a while longer to cook thoroughly. They are ready when the skin starts turning translucent, crinkled and soon appear floating onto the surface of the soup base.
4. In the same pot of water used to cook the vegetables, add in the rice noodle to the boiling water for about 15 seconds. Drain, and set in a bowl. 
5. Ladle in the soup with half of the dumplings, top with half of the yong tau foo and vegetable, garnish and serve alongside the birds eye chilies in soy sauce.

yong tau foo noodle soup served with wonton noodle

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