Kung Fu Panda Soup

By RoketJSquerl

Ingredients

• 4 Cups Vegetable or Chicken Stock (1 litre)
• 2 Cups Water (475mL)
• 1 Tablespoon Soy Sauce (1 to 2)
• 5 Drops Toasted Sesame Oil (5 to 6)
• 1 Teaspoon Chili Paste
• 2 Teaspoons Sugar
• 1 Tablespoon Finely Grated Fresh Ginger
• 1 Clove Garlic, finely minced, grated, or passed through a garlic press
• 1 Stalk Celery, finely grated
• 1/2 Red Bell Pepper, cut into thin 1 inch strips
• 1 Small Carrot, cut into thin 1 inch strips
• 3 Bunches Baby Bok Choy, cut into bite size pieces (save root end for tomorrow’s post!)
• 1 Handful Pea Pods
• 1 Small Handful Shiitake Mushrooms, sliced
• 6 Ounces Dry Soba Noodles (170g)
• 3 Tablespoons Cilantro, chopped, plus more for garnish

Preparation

Step 1

1. In a medium-sized pot set over medium-high heat, pour in stock and water. As you bring the water and stock to a boil, add in soy sauce, sesame oil, chili paste, sugar, ginger, garlic, and celery. Once it comes to a boil, reduce to a simmer and add in pepper and carrots. Simmer while you prepare the noodles.

2. Bring a large pot of water to a rolling boil and add in soba noodles. Cook for 6 minutes, or at least two minutes less than the instructions on the package. Strain, and stir into soup.

3. Stir in bok choy, pea pods, mushrooms, and chopped cilantro.

4. Garnish each bowl with a sprig of cilantro and enjoy. But watch out for Shifu.