Sunday, October 19, 2014
1000 Mornings of Noodle Soup
Anyway, time to move on. Noodle soup calls. It all started in Boston this past summer when I had a beautiful kitchen in a highrise dorm for a few weeks and not a single utensil or vessel. I bought a tiny cheap pot and had noodle soup for breakfast. Not ramen in miso, but a kind of Vietnamese rice noodle spicy red soup, not pho, but something like it. It was SO good for breakfast.
Since then I've been making stock, freezing it, making noodles or buying them dried and fresh, just to get a sense of the range of flavors. And the world of noodle soup is ridiculously immense. But trust me, cilantro, lime, fish sauce, a chopped tomato and a shot of sriracha makes anything taste good. So this is my next batch. It's a pho base, with beef neck, ribs, lamb bones, and a lot of duck necks that were bought for like 3 dollars a big bag. I think I'm going to make a fish stock too to keep around - the lobster shell stock I made this past week was incredible.
My first shot at using alkali (koon chun potassium carbonate and sodium bi-carbonate) was not a complete failure, but the dough couldn't be pulled. Or even rolled out on a board. I used bread flour and some wheat gluten, assuming that really high gluten was what I needed. Nope. The crank roller turned it into flat noodles which are ok, but not yellow, slippery or properly chewy. I NEED a good recipe!! These are edible but not worth wrestling with. I'll work on it. In the meantime, I will have a great intense home made stock in the morning that will last a couple of weeks. And a range of noodles to throw in, rice, mung bean, buckwheat, etc. I am SO excited!!