We have had our first cold snap of the season and I have to say that even though my dishwasher is my most favorite thing in the whole world, the remote start on my car is a close second. There is nothing nicer than to get in an already warmed-up-a-little car. Cold weather also means the slow cooker has come out for the season.
Slow cooker = soup most of the time in my house and this past week was no exception. I wanted to try a Vietnamese Pho type soup and when I saw Donna Hay’s basic Asian stock in Issue #53 of her magazine, and I saw that it included cinnamon and star anise, I knew that was going to be simmering away in my slow cooker.
I have made no secret of my love for Donna Hay. I paid a small fortune to have her magazine shipped all the way from Australia to my little mailbox in Soddy Daisy, TN. I knew that she had an iPad app, and when I finally joined the millions of iPad owners, her donna hay magazine – News Life Media Pty Ltd was the first thing I added. A 12-month subscription is only $19!!! I can not say enough good things about this app. The magazine layout is beautiful, there are videos, the recipe index is perfect!
All that being said, this recipe actually came from Oct/Nov 2010 issue. In this recipe, she has you make a basic Asian stock, divided it into 4 quantities and freeze them. She then gives you two recipes to use your flavorful Asian stock. I just made one big pot of soup all at once in the slow cooker, using the remnants of a rotisserie chicken.
Chicken Udon Noodle Soup (Modified)
- 3 cloves garlic, peeled
- 5 cm piece of ginger, sliced
- 3 whole star anise
- 1 stick cinnamon
- 1 teaspoon whole Sichuan or black peppercorns
- 1 teaspoon Chinese five-spice
- 1 long red chili, halved lengthwise
- 1 cup Chinese rice wine
- 1/3 cup dark soy sauce
- 1/2 cup oyster sauce
- 1 orange, peel only
- 1 bunch cilantro, roots only
- 2 liters water
- 1 whole chicken breast (mine was from a rotisserie chicken)
- 400g (14 oz) Bok choy, thinly sliced
- 440g (about 16 oz) Udon Noodles
- Fresh chopped red chili
- Fresh Cilantro
Place all of the stock ingredients in your slow cooker and set to low. Placing all the spices and the cilantro roots in a cheesecloth pouch makes it easy to pull them out later – if you don’t want to do the whole pour and strain.
After about 8 hours, remove all of the solids from the stock and add the bok choy. Cool the chicken slightly until you can pull the meat off, shred and return to the stock. Meanwhile, cook udon noodles as directed on package, drain and add to slow cooker.
Spoon into bowls and top with fresh red chili and fresh cilantro.
This will be my entry for I Heart Cooking Clubs – Donna Hay!
This will be my entry for Souper Sundays (Soup, Salad, or Sammie) hosted by Deb at Kahakai Kitchen.
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