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Alright, let’s talk about this chow zhou style egg noodle soup, you know, the kind that warms your belly right up. I ain’t no fancy chef or nothin’, but I can tell you how to make a good bowl of noodles, the way my ma used to make ’em.
First off, you gotta get yourself some noodles. Now, there’s all sorts of noodles out there, thin ones, thick ones, curly ones. But for this soup, you want the egg noodles, the kind they use up north, ya hear? They hold up real good in the soup and don’t get all mushy on ya. Don’t go grabbin’ those skinny Cantonese ones, those are for somethin’ else, somethin’ crispy, not soupy. And definitely don’t get them ricey noodles, they ain’t right for this. We want eggs and flour, that’s what makes it good and chewy. Egg noodles, got it? Good.
- Egg noodles (Northern style)
- Not Cantonese noodles
- Not rice noodles
Next, you need some flavor, right? Soup without flavor is like a day without sunshine, just plain dull. So, we’re gonna use some ginger and garlic. Chop ’em up real fine, not too big, or you’ll be bitin’ into chunks, and nobody wants that. Throw ’em in a pot with some water, let it boil, let that smell fill your kitchen. It’s like medicine, ya know? Clears your head and makes your stomach happy. But don’t leave ’em in there forever. Once the water’s got that gingery, garlicky smell, fish them out with a spoon, we don’t eat them. They did their job already.
Now for the good stuff, the sauce. This is what makes the soup sing. You gotta have some soy sauce, the salty kind, not that low-sodium nonsense. Then a little bit of that sesame oil, just a touch, it’s strong stuff. And oyster sauce, that’s the secret weapon, makes it all savory and rich. A spoonful of sugar, yeah, sugar, don’t look at me like that. It balances out the saltiness and makes it just right. And a little bit of cornstarch, that makes the soup thick, not watery like dishwater. Oh, and don’t forget some chicken broth, that’s the heart of the soup, gives it that meaty flavor. Mix it all up, real good. This sauce, it’s gotta be good, it’s everything.
Okay, so you got your flavored water, you got your sauce, and you got your noodles. Time to put it all together. Throw them noodles in the pot, let ‘em cook ‘til they’re soft, but not too soft. You want a little bite to ‘em, you know? Stir the soup around, make sure the noodles ain’t stickin’ to the bottom. Pour in that sauce, stir it up some more. Let it simmer for a bit, let all those flavors get to know each other. And that’s it. That’s how you make chow zhou style egg noodle soup.
Now, some folks like to add other things, like vegetables or meat. You can throw in some bok choy, some mushrooms, some shrimp, whatever you got in the fridge. But me, I like it simple. Just noodles, broth, and that good sauce. That’s all you need, really. It fills you up, warms you up, and makes you feel good all over. It ain’t fancy, but it’s good, honest food. The kind that sticks to your ribs and makes you feel at home. So go on, give it a try. You won’t be sorry.
And remember, cooking ain’t about following some fancy recipe, it’s about using your heart and your hands. Taste as you go, add a little more of this, a little less of that, until it tastes just right. That’s the secret to good cooking, and that’s the secret to a good bowl of chow zhou style egg noodle soup. Just like my ma used to say, “Good food, good life”. Now go on, get cookin’!
One last thing, don’t forget to clean up after yourself, a messy kitchen ain’t gonna make good food, ya hear? Keep it clean, and your food will taste better, trust me on that one.
And that’s all there is to it. Simple, right? Now go on and make yourself some soup. You deserve it.
Tags: [chow zhou style egg noodle soup, egg noodles, noodle soup, Chinese soup, easy soup recipe, comfort food, homemade soup]
