SOUP 139

CHINESE NOODLE SOUP

4 dried Chinese mushrooms, 1 to 1-1/2 inches in diameter
1/2 cup cooked chicken, sliced 1/8 inch thick and cut into 1 inch squares
1/2 cup roast pork, prepared sliced1/8 inch thick
1/2 cup Smithfield ham, sliced 1/8 inch thick and cut into 1 inch squares
1/4 cup thinly sliced canned bamboo shoots
1/2 cup loosely packed watercress leaves
1/2 pound fresh Chinese egg noodles, or substitute narrow Italian egg noodles such as tagliarini
1 teaspoon salt
4 cups chicken stock, fresh or canned

In a small bowl, cover the mushrooms with 1/2 cup of warm water and let them soak for 30 minutes. Discard the water. With a cleaver or sharp knife, cut away and discard the tough stems of the mushrooms, and cut the caps in half.
Have the mushrooms, noodles, chicken stock, bamboo shoots, watercress, salt, chicken, pork and ham within easy reach.
In a 3- or 4-quart pot, bring 2 quarts of water to a boil over high heat. Drop in the noodles and boil them vigorously, uncovered, for 2 minutes, stirring occasionally. Drain the noodles through a large sieve and run cold water over them to stop their cooking. Now bring the stock to a boil in the same pot, add the mushrooms, bamboo shoots, watercress salt and noodles, and reduce the heat to low. Simmer, uncovered, for about 2 minutes. To serve, lift the noodles and vegetables out of the simmering soup with a bamboo strainer or slotted spoon, and transfer them to a large tureen or serving bowl. Arrange the chicken, pork and ham on top of them. Pour in the soup stock down one side of the bowl so as not to disturb the arrangement. Serve at once. To serve 4 to 6

CHICKEN NOODLE SOUP 2

1/2 lb. egg noodles
1 tbs.light soy sauce
1/4 tsp. sesame oil
1/2 lb. chicken breast, cooked and cut 2 inch strips
1/2 bunch mustard cabbage (choy sum),cut into 3/4 inch pieces
8 cups chicken stock

Cook noodles inn 4 cups boiling salted water 5 minutes; drain. Place soy sauce and sesame oil in a large soup bowl. Top with cooked noodles. Arrange chicken and cabbage on top. Pour in boiling seasoned stock. Cover and let stand a few minutes before serving. Serves 6 - 8

FISH AND SPINACH SOUP

1/2 lb. firm white fish fillets, cut in 3/4 x 1/2 inch slices
3 tbs. cornstarch seasoned with salt and pepper
6 cups fish stock
2 tbs. light soy sauce
3 thin slices of ginger
1 tbs. dry sherry
3/4 lb. spinach leaves, cut in 3/4 inch pieces
salt and pepper to taste

Toss fish slices in cornstarch to coat. Bring stock to a boil. Add soy sauce,ginger,wine and fish. Simmer covered for 6 minutes. Add spinach, cook uncovered until thy turn bright green, 1-2 minutes. Season to taste. SERVES 6

TOFU AND VEGETABLE SOUP

6 cups vegetable or chicken broth
1 ripe tomato cut into 1/2 inch dice
5 button mushrooms , sliced
2 oz. bean sprouts
1/4 lb. tofu sliced
salt and pepper to taste
1 scallion chopped

Bring stock to a boil. Add tomatoes and mushrooms, simmer 5 minutes. Add sprouts, tofu and salt and pepper to taste. Simmer covered for 2 minutes. Top with scallions and serve. Serves 6

CRAB AND SWEET CORN SOUP

1 tbsp.oil
1/2 tsp chopped ginger
1/2 lb. flaked crab meat
6 cups fish stock
1 tbs dry sherry
3/4 cup corn kernels
1-1/2 tbsp in 3 tbs. cold water
2 egg whites, beaten
chopped scallions for garnish

Heat oil in wok. Add ginger and crab meat, stir-fry 2 minutes. Add stock, sherry and corn. When boiling stir in blended cornstarch and water and stir till thickened. Remove from heat. Pour in egg white. Garnish with scallions.
VARIATION: Children love this soup, especially when chicken is used instead of crab. Simply substitute an equal quantity of chicken stock for fish stock, and chicken for crabmeat. SERVES 6-8

CHICKEN STOCK

To make about 3 quarts

A 5-pound stewing chicken (or substitute 5 pounds chicken necks, backs or uncooked bones)
2 slices peeled fresh ginger root, each about 1 inch in diameter and 1-12 inch thick
1 scallion, including the green top, cut into I-inch lengths

Place the chicken in a 6-quart heavy pot and pour in enough cold water to cover the chicken (about 4 quarts). Drop in the gingerslices and cut-up scallions. Bring the water to a boil over high heat, skim the surface of any scum or foam that rises to the top, then partially cover the pot. Reduce the heat to low and simmer the chicken for about 2 hours, or until it is tender and almost falling apart. Remove the chickenfrom the stock and set aside for another use). Strain the stock through a fine sieve into a large bowl, cool, then refrigerate. The fat that will congeal on the surface can be removed in large pieces and discarded.

CHICKEN CONGEE

To serve 4 to 6

1/4 cup long-grain rice
2 tablespoons glutinous rice
2 quarts fresh or canned chicken stock, or 1 quart chicken broth and 1 quart water combined
1 cup cooked chicken, cut into 1-12inch cubes, prepared according to the recipe for chicken stock above
2 teaspoons salt
1-12 cup finely shredded preserved kohlrabi
1 cup finely shredded lettuce

Combine the long-grain and glutinous rice in a 2saucepan, add enough cold water to cover and stir thoroughly. Pour off the rinse water.
Have the rice, stock, chicken, salt, kohlrabi and lettuce handy.In a 4- to 5-quart heavy saucepan, bring the chicken stock
to a boil over high heat. Stir in the rice, partially cover the pan, reduce the heat to low and simmer for 2 hours. Add the salt, then the chicken. Then ladle into individual soup bowls. Serve very hot and garnish the bowls with 1 or 2 tablespoons of shredded kohlrabi and lettuce.

RAINDROP SOUP

6 water chestnuts
2 scallions
1 tbs.dry sherry
3 cups chicken stock (
6 oz diced cooked chicken
salt and pepper to taste

Slice the water chestnuts and slice the scallions finely.
Put these in a sauce pan with the chicken stock and the chicken. Bring
to the boil and simmer, covered, for 15 minutes.

Add the sherry and season to taste.