Best 3 Stuffed Noodle Soup Recipes
Welcome to the delectable world of stuffed noodle soup, where flavors intertwine and comfort is served in every spoonful. This savory dish, often referred to as "Jiaozi Tang" in Chinese cuisine, is a symphony of textures and tastes that will tantalize your palate.
In this culinary journey, we'll explore two enticing recipes that capture the essence of stuffed noodle soup. The classic chicken and vegetable stuffed noodle soup is a hearty and wholesome dish, brimming with tender chicken, crisp vegetables, and plump noodles swimming in a flavorful broth. For a vegetarian delight, the tofu and spinach stuffed noodle soup offers a symphony of textures and flavors, with soft tofu, vibrant spinach, and delicate noodles enveloped in a rich and savory broth.
These recipes are culinary treasures, providing step-by-step guidance to ensure your stuffed noodle soup turns out perfect. Detailed ingredient lists, clear instructions, and helpful tips will accompany you on this culinary adventure. So, prepare your taste buds for a delightful experience as we delve into the art of crafting this comforting and flavorful soup.
STUFFED-NOODLE SOUP
This recipe makes four ravioli, but you can serve the soup with one or two in each bowl.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 11
Steps:
- Rinse chicken liver and neck; pat dry. Using kitchen shears, remove backbone from chicken, and transfer to a medium stockpot. Add neck. Cut off wings, legs, and thighs; add to pot. (Reserve liver for Chicken Roulade.)
- Remove skin from breast. Cut breast off bone, and add bone to pot. (Reserve breast for Chicken Roulade.)
- Add 10 cups water, parsley sprigs, carrot,garlic, peppercorns, and 1 teaspoon salt to pot. Bring to a boil over medium-high heat. Reduce to a simmer, and cook 45 minutes, skimming foam from top.
- Using tongs, transfer the wings, legs, thighs, and carrot to a plate, and let cool slightly. Remove meat from bones, and finely chop. Transfer 1/2 cup meat to a small bowl; reserve remainder for another use. Return bones to pot. Cut 8 thin slices from carrot; trim into heart shapes, and set aside.
- Simmer stock 45 minutes more. Pour through a sieve lined with cheesecloth into a bowl; discard solids. Set aside, reserving 1/4 cup for Chicken Roulade.
- Stir cheese, chopped parsley, 1/4 teaspoonsalt, the pepper, and egg in bowl with chicken; cover, and set aside.
- Roll out 2 wonton wrappers on a lightly floured surface to 4 1/2 inch squares. Place a tablespoon of chicken filling in center of a wrapper. Place 2 carrot pieces on top of filling. Moisten edges of wrapperwith a wet pastry brush. Top with other wrapper. Press edges with fork tines to seal. Repeat to make 4 ravioli.
- Bring chicken stock just to a simmer in a medium saucepan. Meanwhile, bring a medium pot of water to a boil; add 1 tablespoon salt. Add the ravioli, 1 at a time, and cook 2 minutes. Using a slotted spoon, transfer ravioli to the stock. Divide stock and ravioli evenly between 2 serving bowls.
STUFFED CABBAGE SOUP
I love this soup because it tastes just like stuffed cabbages without all the hard work of stuffing the cabbages. So simple and all in 1 large pot!
Provided by Bethany92
Categories Soups, Stews and Chili Recipes Soup Recipes Beef Soup Recipes
Time 1h10m
Yield 8
Number Of Ingredients 11
Steps:
- Heat oil in a large pot over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Add coleslaw mix and onion; cook for 4 minutes. Add broth, tomatoes, water, brown sugar, lemon juice, and salt.
- Bring mixture to a boil, add rice, and reduce heat to medium-low. Cover and let simmer until rice is tender, about 45 minutes.
Nutrition Facts : Calories 283.2 calories, Carbohydrate 35 g, Cholesterol 39.4 mg, Fat 10.4 g, Fiber 3 g, Protein 13.7 g, SaturatedFat 3.3 g, Sodium 793.6 mg, Sugar 14.2 g
EASY NOODLE STUFFING
Provided by Food Network
Number Of Ingredients 6
Steps:
- Melt butter and saute onions till translucent. Meanwhile, cook noodles till still a little firm in unsalted water.
- Drain noodles and put into large bowl. Stir the sauteed onions into the noodles.
- Crack eggs into separate bowl and whisk lightly to blend. Add eggs all at once to noodles (which are still warm). Add salt and black pepper and stir well.
- Put into cavity in turkey (pack as much as possible into bird), then roast as usual. The stuffing will be firm when served. If all stuffing doesn't fit into bird, bake remainder in ovenproof bowl, or small loaf pan, covered, until firm.
Tips for Making Stuffed Noodle Soup:
- To save time, use wonton wrappers or egg roll wrappers instead of making your own noodles.
- If you're short on time, you can use store-bought broth instead of making your own.
- To make the soup more flavorful, add some chopped vegetables to the broth, such as carrots, celery, and onions.
- If you want a heartier soup, add some protein, such as cooked chicken, beef, or tofu.
- For a more flavorful filling, add some chopped herbs, such as cilantro, parsley, or basil.
- Serve the soup with a side of rice or noodles for a complete meal.
Conclusion:
Stuffed noodle soup is a delicious and hearty soup that's perfect for a winter meal. It's also a great way to use up leftover chicken or beef. With a few simple ingredients, you can make a delicious and satisfying soup that the whole family will love.
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