Noodle In Chinese Pickled Cabbage Broth Recipe

Have you ever craved a bowl of something so comforting and flavorful that it feels like a warm hug in a dinner bowl? Let me take you on a tasty journey with my go-to noodle soup featuring tangy Chinese pickled cabbage and a sesame twist that will make your taste buds do a happy dance.

I adore the soul-soothing warmth permeating a bowl of Chinese Pickled Cabbage Broth with Noodles. This recipe brings together the sharp flavors of pickled cabbage with the hearty density of tofu and the savory, deep flavor of soy sauce.

Still, it’s mostly about the broth, fragrant with garlic and ginger and sufficiently invigorating to make a pedestrian day feel somewhat special.

Noodle In Chinese Pickled Cabbage Broth Recipe Ingredients

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• Noodles: Provide carbohydrates for energy; versatile base for the broth.
• Chinese Pickled Cabbage: Adds a tangy, sour flavor; contains probiotics for digestion.
• Garlic: Enhances flavor; offers antioxidant properties and potential immune support.
• Ginger: Provides a spicy kick; known for its anti-inflammatory effects.
• Broth: Rich in umami; can be a source of proteins and minerals.
• Soy Sauce: Adds salty, savory depth; contains umami compounds.
• Rice Vinegar: Offers acidity and balance; complements the pickled cabbage.
• Tofu: Supplies plant-based protein; option for added substance.
• Sesame Oil: Adds nutty aroma and richness; high in healthy fats.

Noodle In Chinese Pickled Cabbage Broth Recipe Ingredient Quantities

• 200g dried noodles (e.g., wheat, rice, or egg noodles)
• 200g Chinese pickled cabbage (suan cai), thinly sliced
• 1 tablespoon vegetable oil
• 2 cloves garlic, minced
• 1 tablespoon ginger, julienned
• 1 liter chicken or vegetable broth
• 1 tablespoon soy sauce
• 1 tablespoon rice vinegar
• 100g firm tofu, cubed (optional)
• 1 tablespoon sesame oil
• 2 green onions, finely sliced
• Salt, to taste
• White pepper, to taste

How to Make this Noodle In Chinese Pickled Cabbage Broth Recipe

1. Prepare the pasta as directed on the package. Drain and hold.

2. In a large pot, over medium heat, warm the vegetable oil. Add the minced garlic and the ginger, cut into matchsticks. Sauté until both are aromatic.

3. Include the delicately cut Chinese pickled cabbage (suan cai) into the cauldron. Put it on low heat and mix for 2 to 3 minutes until the temperature of the pot contents has risen to around 140 degrees Fahrenheit.

4. Add the chicken or vegetable stock. Bring the to a boil and then reduce to a simmer.

5. Combine the broth with the soy sauce and rice vinegar. Stir to mix well.

6. If you are using tofu, gently submerge the cubed tofu into the broth and let it simmer for another 5 minutes.

7. Add salt and white pepper to the broth so that it tastes good.

8. Cooked noodles should be added to the broth mixture. Ensure that they are well submerged and heated through before serving.

9. Sesame oil is the secret to making a storebought broth taste better. And it’s also an extraordinary ingredient in itself, so why not add it to this already packed soup and make it even more delicious? To use it, just drizzle a bit over separately dished-out bowls.

10. Before serving, garnish with green onions, cut very fine. Serve hot.

Noodle In Chinese Pickled Cabbage Broth Recipe Equipment Needed

1. Large pot
2. Strainer or colander (for draining pasta)
3. Cutting board
4. Knife (for mincing and slicing)
5. Measuring spoons
6. Stirring spoon or spatula
7. Ladle
8. Serving bowls

FAQ

• Can I use fresh cabbage instead of Chinese pickled cabbage?The broth has a flavor unlike any other, and that is due to the pickled cabbage, which lends a tangy and fermented taste to the broth’s otherwise savory backdrop. Fresh cabbage, no matter how artfully cooked, could not contribute the signature flavor to this dish.
• What type of noodles should I use?Any type of dried noodle, be it wheat, rice, or egg noodles, can be used according to your preference. Just make sure to cook them according to the instructions on the package.
• Is the tofu necessary?Tofu isn’t required; it’s electable. Protein and contrasting texture can be had without tofu. Omitting it is an option.
• Can I make this recipe vegan? Yes, use vegetable broth instead of chicken broth and ensure your soy sauce and other condiments are vegan-friendly.
• How do I adjust the saltiness of the dish?Tailor the soy sauce and salt to your liking. After all, Chinese pickled cabbage can vary widely in how salty it is.
• What can I use as a substitute for rice vinegar?White vinegar or apple cider vinegar can also be used, but use slightly less, as these tend to be more acidic.
• How can I increase the spiciness of the broth?To amp up the spice factor, add chili oil or sliced fresh chili peppers to the broth during cooking.

Noodle In Chinese Pickled Cabbage Broth Recipe Substitutions and Variations

200g of dry pasta: Use soba or udon noodles instead if you want a different texture.
1 liter chicken or vegetable broth: For a deeper umami flavor, use mushroom broth.
1 tablespoon soy sauce. Tamari is a good gluten-free alternative.
100 g tofu firm: Substitute with tempeh for a nuttier flavor and for a firmer texture.
1 tablespoon sesame oil: For a bolder toasted flavor, go for toasted sesame oil.

Pro Tips

1. Boost the Flavor Depth Before adding the vegetable oil, consider toasting a few Sichuan peppercorns in the pot for a minute until aromatic. Remove them before continuing with the oil, garlic, and ginger. This will add a unique and subtle spicy-numbing flavor to the broth.

2. Enhance the Umami Add a tablespoon of mushroom powder or a handful of dried shiitake mushrooms to the broth. The mushrooms will enrich the umami flavor profile and add depth to the soup.

3. Add a Protein Twist If using tofu, consider pan-frying the cubes until golden before adding them to the broth. This will improve the texture and add a layer of flavor to the tofu, which can complement the soup nicely.

4. Texture Variation Consider adding a handful of chopped bok choy or spinach to the soup about 2 minutes before serving. This will add a fresh, vibrant crunch and enhance the nutritional value of the dish.

5. Customize Your Heat For a spicy kick, add a teaspoon of chili oil or a sprinkle of red pepper flakes to the broth along with the sesame oil. This will give the soup a warming heat that can be adjusted to taste.