Wednesday, January 28, 2009

Potage au boeuf et au vermicelle chinois

"Soup of the evening, beautiful soup!
Soup of the evening, beautiful soup!
Beau-ootiful Soo-oop!
Beau-ootiful Soo-oop!
Soo-oop of the e-e-evening,
Beautiful, beautiful soup!"
--Lewis Carroll, Alice's Adventures in Wonderland (Mock Turtle, speaking)

Happy Chinese New Year and welcome to the Year of the Ox! In honor of the New Year, I'm sharing a recipe for a soup made in the wok. As you probably know, the wok is a traditional Chinese cooking vessel that I use quite frequently. That said, until I made this soup, I had only ever used the wok for stir-fries. However, wanting something warming, I flipped through a little French cookbook I have, Le petit livre du wok, and made it no further than the first recipe when I decided to make this soup. (I know; sometimes I surprise even myself with my decisiveness.)

You may be wondering, however, why there is no picture of said soup. Truth be told, I added quite a bit of black pepper, which, while flavorful, ended up severely discoloring the soup to such a degree as to leave it unphotographable. That said, it was exceedingly tasty. Enjoy!

Beef and Bean Threads Soup

Peel and mince onion and ginger. Place meat in wok, along with onion and ginger. Add water to cover, as well as salt, pepper, five-spice powder and pumpkin pie spice. Cook for 1 hour, 30 minutes. Take out meat, slice thinly and reserve. Add bean threads to wok and boil for 3 minutes. Meanwhile, chop parsley finely. Pour soup into bowls and top with meat and parsley. Enjoy!

Links to other soup noshes:

1 comment:

dawn said...

Beef and bean thread soup sounds interesting...gonna try it soon. i was wondering which site offers the ingredients for the recipe....yet i found a great site where my search gotta agree with me.