Sunday, August 22, 2010
Bowling for Soup
I'm a month late in posting this one, but in my defense we were getting ready to travel to the other side of the world the next day, so my mind was on other things?
Better late than never right? So, here's what I did on July 23!
This was my first attempt at homemade soba soup. I think it turned out more like Ramen due to the style of noodle I used beeing too thin, but it was Uber tasty. I served it with "pork cutlet".
To make the soup I boiled the heck out of a ham hock. Boiled it all day in fact, in just plain water. I just checked on it to make sure it had water in the pot all day. Once I was ready to make the soup, I picked the ham hock clean and left the meat in the broth then added half a head of cabbage, chopped, and 1 and a half bags of noodles and their flavor packtes ( not sure what's in those flavor packets) and just heated till the cabbage was soft and the noodles heated through. The Pork Cutlet is just "scallopini" (a thin cut of pork sirloin, if you cant find it, cut a sirloin roast into half inch slices and then pound flat) seasoned with Chinese 5 spice, and salt and pepper. First dredge them lightly in cornstarch, then dip in eggs seasoned with salt and pepper, and then coat with Panco (bread crumbs found in the Asian section, or there's a Corn Flake's version.) Pan fry till dark golden, and then turn over.
It's a simple but filling meal and the clarity of the soup is a nice contrast to the fried cutlet. This is served at restaurants with a shredded raw cabbage salad.