NOODLES WITH SOY BROTH

NOODLES WITH SOY BROTH image

Yield 4 Servings

Number Of Ingredients 7

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Salt as needed
1/3 cup soy sauce, more to taste
1/3 cup ketchup or 3 tablespoons tomato paste and a pinch of sugar
1 tablespoon rice wine vinegar, more to taste
1/2 tea spoon sesame oil
1-2 TBS of sriracha (Southeast Asian hot sauce ) or other sauce, or a dried red chili to taste (optional)
1 pound of oriental noodles.Just about any kind of noodle or thin spaghetti can be used

Steps:

1. Bring a large pot of water bring 6 cups of water to a boil and salt it. Cook the noodles (fresh noodles will be ready in just a couple of minutes; dried will take longer) When tender but not mushy, drain and remove them, and use their water to make the broth. 2. After removing noodles add soy sauce, ketchup, vinegar, sesame oil and sriracha(, if using) or chili sauce, along with a pinch of salt. Stir and let simmer. 3. Add cooked noodles to the pot. Taste broth and add more soy, salt, vinegar or heat as you like. Divide noodles into bowls and pour hot broth over all. VARIATIONS & ENHANCEMENTS To enhance with additional items.: Cook thinly sliced shallot, ginger or garlic in a little peanut oil before adding the water for the "broth," or add sliced celery, bean sprouts, snow peas or sliced carrots to it. Switch to rice noodles, soba, ordinary dried pasta or mung bean threads if you like. Crank up the heat a bit under the broth and warm or cook sliced (or leftover) chicken, pork, beef, Chinese sausage, shrimp, tofu or egg in it. Garnishes are obvious: scallions, cilantro, toasted sesame seeds or chopped peanuts come to mind.