Pork Dumpling and Udon Chicken Soup with Bok Choy

This time i tried to make my favourite soup that usually my mom made it for me. since i didn't like leafy green vegetables when i was younger, my mom tried to combine soup and the leafy green vegetable, so it will not taste as bitter as when you sautee it or boiled it. It is just an easy and simple soup to made with a few ingredients and short time, basically you can use ingredients that you like with chicken broth as a base, for me i like to combine it with Bok Choy or Choy sum with dumpling, udon, or sometimes shredded chicken and stir fry pork.

Pork Dumpling and Udon Chicken Soup with Bok Choy

Time: 10 minutes                                                                          Portion: 2 servings

Ingredients:

1 clove garlic

500 ml chicken broth

4 bunch Bok choy

6 pc dumpling

400 gr Udon

1 tsp salt

2 tsp soy sauce (optional)

Method:

1. Wash and cut Bok Choy. prepare the dumpling and the noodle

2. Crush garlic and sautee it just to bring the fragrance, do not let it burn

3. Pour chicken stock and bring to boil

4. Once the chicken stock boiled, put dumpling and cook for 3 minutes

5. Put Udon and cook for 2 minutes

6. when udon and dumpling halfway cook put Bok choy and cook until it tender, if you want crispy 

taste cook for a few minutes only.

I asked my aunt to tasted it , and she said it reminded her about my grandma soup, but not as good as the original. but overall, soup with chicken broth base is really good because it taste really rich and if you combine it with bitter leafy green vegetables , it really a well-matched.

Pasta, Noodle, Dumpling

Pasta, noodle, dumpling are foods that I eats almost everyday. But, the one that I like the most is noodle. Noodle is commonly a main source of carbs for a few Asian country,  aside from rice. There are many kind of noodles, but for me, udon is the best. So,  I went to Japanese restaurant near my school yesterday (36 King St East, Toronto, ON)  to taste a noodle they have.

I ordered Udon soup which served  with dashi broth, grilled chicken , enoki ,  and garnished with scallion and seaweed. Dashi is a Japanese speciality broth that made from any broth or fish stock and containing kelp and katsuobushi ( preserved, fermented skipjack tuna)  . The taste is a little bit fishy but savoury.

katsuobushi

Kelp

The difference between udon and ramen are udon more thicker, less chewy and shorter than ramen . Both are made from wheat. 

Ramen

Udon

Overall, the Udon that i ate was really good, filling, and warming your body. the taste between the soy sauce and the broth are balanced, and also the grilled chicken and the garnished perfectly made.

Source : (www. wikipedia.com) and image are from (www. google.com)