Filed Under: Broth, Chicken, Food, Michael Smith

Hot-and-Sour Broth 
with Asian Noodles

Michael Smith in his latest cookbook Back to Basics: 100 Simple Classic Recipes With a Twist puts a spin on traditional family meals. This sour and spicy balances the two tastes and adds bright, authentic flavours.

February 11th, 2014

By Michael Smith

This deliciously addictive soup shows how tasty a dish can be when you balance spiciness with sourness. Its big, bright flavours are simple to stir together, but get ready for a table 
full of noodle slurpers!
2 to 4
  • 225 g shiitake mushrooms, thinly sliced
  • 1 carrot, grated
  • 1 cup frozen shelled edamame
  • 4 cups rich chicken broth
  • 2 tbsp soy sauce
  • 1 tsp 
sambal oelek or your favourite 
chili-garlic sauce
  • 2 tbsp cornstarch
  • 2 tbsp rice vinegar
  • 340 g udon noodles
  • 1 2-inch piece frozen ginger, grated
  • 4 green onions, thinly sliced
  • 1 tsp toasted sesame oil
  1. In your favourite large saucepan, combine the mushrooms, carrot, edamame, chicken broth, soy sauce and sambal. Bring the works to a simmer over medium high heat.

  2. Meanwhile, whisk together the cornstarch and rice vinegar in a small bowl. When the soup is simmering, gently 
stir in the cornstarch mixture; continue to simmer, stirring, until it thickens 
the soup, just a minute or two.

  3. Stir in the udon noodles and continue cooking and stirring until they’re soft and tender, just a few minutes longer. 
To finish the soup, stir in the grated 
ginger, green onions, and sesame oil. Serve and share!

  4. Twist: Hot-and-sour soups are common throughout Southeast Asian cooking, but they don’t normally include noodles. This recipe does because I like noodles, and part of free styling is not feeling constrained by the need to be authentic. Instead, you can draw inspiration from all over the world, stir in your ideas and just make dinner. It’s your kitchen!

Hot-and-Sour Broth 
with Asian Noodles
Photography By Ryan Szulc

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