Panda Broth Noodle Soup

Name: Panda Broth Noodle Soup
Cook time: P0Y0M0DT0H50M0.000S
Total time: P0Y0M0DT0H50M0.000S
Yield: 8 servings
Cuisine: asian
Ingredients: One 2-inch piece fresh ginger; 8 tablespoons bouillon powder; 1 tablespoon white peppercorns; 1 tablespoon Sichuan peppercorns; 3 pieces star anise; 1 cup bean sprouts; 1 bunch scallions, thinly sliced, white bottoms and green tops separated; 1 head Napa cabbage, thinly sliced, stalks and leaves separated; Salt; One 16-ounce package wheat or egg noodles; 24 store-bought Asian-style meatballs; Chili oil, for serving

Recipe courtesy of Ching-He Huang

Show: Restaurant Redemption

Episode: Red Panda Asian Bistro

Panda Broth Noodle Soup

0 Reviews

Level: Easy
Yield: 8 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 8 servings

Calories

36

Total Fat

2

Saturated Fat

1

Carbohydrates

2

Dietary Fiber

0

Sugar

0

Protein

2

Cholesterol

9

Sodium

43

Total: 50 min
Active: 50 min

Level: Easy
Yield: 8 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 8 servings

Calories

36

Total Fat

2

Saturated Fat

1

Carbohydrates

2

Dietary Fiber

0

Sugar

0

Protein

2

Cholesterol

9

Sodium

43

Total: 50 min
Active: 50 min

Ingredients

One 2-inch piece fresh ginger

8 tablespoons bouillon powder

1 tablespoon white peppercorns

1 tablespoon Sichuan peppercorns

3 pieces star anise

1 cup bean sprouts

1 bunch scallions, thinly sliced, white bottoms and green tops separated

1 head Napa cabbage, thinly sliced, stalks and leaves separated

Salt

One 16-ounce package wheat or egg noodles

24 store-bought Asian-style meatballs

Chili oil, for serving

Directions

Special equipment:

a piece of cheesecloth and some butcher's twine

For the broth: Heat a skillet over high heat. Add the ginger and cook, turning occasionally, until blackened and slightly charred, 2 to 3 minutes.
In a large stockpot, bring 8 cups water to a boil over high heat. Add the bouillon powder and stir to combine. Fold the cheesecloth into a square. Place the ginger, white and Sichuan peppercorns and star anise in the middle and tie the top with butcher's twine to make a pouch. Add the spice pouch to the broth. Stir in the bean sprouts, scallion whites and Napa cabbage stalks, bring to a boil, reduce to a simmer, and cook until the flavors have infused and the vegetables are tender, about 20 minutes. Strain the broth and keep warm.
Meanwhile, bring 5 quarts water and 1 tablespoon salt to a rolling boil. Stir in the noodles and cook until cooked through, 9 to 12 minutes, or according to package directions. Drain well.
Fry or steam the meatballs according to the package directions.
To serve, divide the noodles among 8 bowls. Ladle over the hot broth and top with the scallion greens, Napa cabbage leaves and meatballs. Serve with a drizzle of chili oil if desired.