TK Noodle Soup
Notes: This best-selling dish at TK Noodles restaurant, in San Jose, CA, is made with a broth base of equal parts bony chicken and pork simmered slowly for about 2 hours in water to barely cover. Canned broth is the fast alternative. For a condiment to add to taste to the soup, thinly slice fresh jalapeño chilies and mix with distilled vinegar and Asian fish sauce or soy sauce.
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- Calories: 450
- Calories from fat: 9.6%
- Protein: 47g
- Fat: 4.8g
- Saturated fat: 1.1g
- Carbohydrate: 51g
- Fiber: 2.1g
- Sodium: 265mg
- Cholesterol: 158mg
- 1/3 pound fat-trimmed boned pork loin
- 1/3 pound boned, skinned chicken breast
- 1 pound fresh thin Chinese-style egg noodles or fresh angel hair pasta
- 10 to 12 cups fat-skimmed chicken broth
- 1/2 pound cooked beef balls (optional), thawed if frozen
- 1/2 pound (30 to 35 per lb.) shrimp, shelled and deveined
- Salt and pepper
- About 1 teaspoon sugar
- 1/2 cup thinly sliced green onions
- Fresh cilantro sprigs
- 1/2 cup Tientsin preserved vegetables (optional)
- Toasted garlic oil
- 1. Cut pork and chicken into 1- by 3-inch slices.
- 2. In a 6- to 8-quart pan over high heat, cook noodles in 3 to 4 quarts boiling water, stirring occasionally, just until hot and barely tender to bite, 2 to 3 minutes. Drain well. Place the hot noodles in 4 or 5 large soup bowls.
- 3. Meanwhile, in a 5- to 6-quart pan, bring broth to a boil over high heat. Add beef balls and return to a boil.
- 4. Stir in shrimp, pork, and chicken; cook until shrimp are opaque in thickest part (cut to test) and pork and chicken are no longer pink in thickest part, 2 to 3 minutes.
- 5. With a slotted spoon, transfer shrimp and meat onto noodles in each bowl.
- 6. Season broth to taste with salt, pepper, and sugar. Ladle hot broth into each bowl. Sprinkle portions equally with green onions, cilantro, and preserved vegetables. Add garlic oil to taste.
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