Top 3 Asian Noodle Soups - Marion's Kitchen

these are my best three Asian noodle soup recipes and you guys can make them all at home [Music] number three Thai beef noodle soup so the real secret here guys is in the noodle soup broth so we want to start off with a flavor paste that's going to make our soup extra-special so I'm gonna start off with some coriander roots now this part of the coriander has heaps of flavor even if you don't love coriander this is gonna be like a real background flavor and just give some real sort of depth and umami to our soup all right now also want some garlic and then a good few spoons of some black peppercorns and I just want to make a rough paste here now you can also do this in a blender but if you're doing it that way just use ground black pepper because sometimes you won't get the whole peppercorns all ground up nice and fine okay so this is the texture we're looking for and already the smell of this paste is making me very hungry so to start off with we just need a little bit of oil so we can fry off that pace to get all the aromas and flavors going and now I'm adding in like beef I'm using chuck steak here and that's got a little bit of fat and connective tissue running through it so it means that we're gonna get a really soft tender piece of beef at the end of our cooking here okay so now that we've got some good color on that smell that pace as well I'm gonna add in two more flavor we went to each side and sent a cinnamon stick some soy sauce some dark soy sauce with some beautiful color and some chicken or beef stock now bring that up to a gentle simmer pop the lid on and you want to let that bubble away and do its work for about an hour and a half now while that beef is simmering you might just want to take a ladle and skim off any of this sort of bits and pieces that sort of rise up to the top there mmm and I can see that that beef is beautifully tender and it's smell of that broth is so amazing I've been hungry for the last 90 minutes smelling that simmering away now what we want to do is find those whole spices that we put in there and just fish those out and then I like to scoop out my beef pieces and just run a knife through them so they've got this really nice sort of pulled beef texture that's the perfect texture nice and soft tender now I'll just set that meaty goodness aside for later so we are doing this Thai Street food style so I'm going to use some Asian beef balls and then I just want some green vegetable as well so I'm gonna slice these into nice little pieces and I'll put that into the suit just to win through I like those vegetables to stay a little crunchy so I just put them in at the end now I'm using what we call sin lick in time that is a thin rice noodle and the best way to deal with these is to soak them in some just room-temperature water for about 10 or 15 minutes until they're pliable and a little soft and that way you can pull out the handful that you need so about a handful per person and then we just quickly blanch that in some boiling water I find that doing the noodles this way keeps them from all clumping up and getting all stick and now the all-important taste test I'm gonna check my broth for some last-minute seasoning mmm that's such a deep savory flavor that's really really quite amazing that we've achieved that in only 90 minutes now I'm just gonna add a little bit more fish sauce so if you were eating this street side or in a restaurant in Thailand you would have fish sauce and different seasonings at the table but when I'm cooking this at home for family I like to do the seasoning myself in the pot that way and make sure everyone gets just the right balance of flavor okay so these noodles are ready and I've just portion them out into my balls and now you want to scoop out some of those beef balls and those Asian vegetables put that onto your bowl and then I want a good handful of some of that braised beef and now that beautiful broth now the final finishing touches just a little bit of bean shoots on the top and some Thai basil as well number two spicy pork miso noodle soup so it's raining here at the moment in Bangkok and so it's the perfect weather for this kind of comforting soup I'm gonna get started on our spicy pork part first and just a little bit of oil into my pan there are a few little secret ingredients that are going to make this soup extra special so we'll get to those in a minute but first of all I'm gonna start off with a bit of garlic already it's smelling good there's some point mints so I could do that pork is almost cooked through so time for special ingredient number one I am using some Korean gochujang chili paste now it's a fermented chili paste and it's not super spicy so don't be too worried about that but it adds a really beautiful almost smoky kind of flavor chili flavor now because I've got to don't isn't incredibly spicy and I like things incredibly spicy so I'm gonna add a little bit of chili powder now that's completely optional and then I want some soy sauce as well and already the color of that pork is brightening up my day contact altars cooked just set it aside for a little bit later and now for my veggies so you could use what have you've got in your fridge or whatever particular vegetables you would like but I've got some shiitake mushrooms here and some bok choy as well and I just slice those mushrooms I tend to find that the stem part of that shiitake is a little bit tough so I always take that out okay for my green vegetables now these are quite small so I'm just going to slice them in half now other great things to use here would be baby spinach or sugar snap peas I'm just about any vegetable you like now I'm starting off with some chicken stock and you could use homemade or store-bought you know often store-bought I've got at home so that's what I'm going to be using and this is our secret ingredient number two and this is really going to elevate this store-bought stock and that is some sheer miso paste or white miso paste another kick of umami that we're adding to our dish okay and a little dash of soy sauce just to get things going even more in there and you just want to bring this up to a gentle simmer and I like to sort of smush down and blend in that miso paste we can sort of pick up little bits of it in your ladle and then use a teaspoon to help it dissolve a little as that soup itself wow it's really starting to rain heavy out there can you guys hear that ah this is the perfect weather for this soup now let me so paste has dissolved into the soup I'm going to add in my vegetables so I'm gonna put these shiitake mushrooms in and my green vegetables too and you just want to give this a few minutes until those vegetables are cooked so those greens are nice and wilted and Oh shiitake mushrooms have given up some of their flavor to that broth and it smells so good it's amazing what a few simple ingredients can do so there are a couple of ways you can serve as you can serve it as it is with the spicy pork on top I'm gonna go with some noodles today so I've just got some ramen noodles I'm gonna ladle that soup over the top and then of course I want a nice scoop of that spicy pork that we made and to me a noodle soup like this just isn't complete without an egg and then we want a little bit of spring onion a little sprinkling of sesame seeds mmm now it's time to get comfy and warm number one ultimate tight Tom Yum noodle soup okay guys so we're pretty much like combining three of my very favorite things in the whole world Python yum soup chewy noodles dumplings ah what could be better I'm so excited okay so we're gonna make our thumb soup from scratch it's super easy just wait and see okay so I have these spicy Birds Eye Chili's and you got to go spicy with them young it's not a proper tie from yum soup without the real kick of spice so these are birds I chose whatever really spicy chilies in your area use those ones I'm going with about five or six here yes it's gonna be hot now I want to bruise these up now the great thing about using a mortar and pestle is that you don't just chop through the chili you're actually releasing and smashing out and that's a technical term oh I'm sure smashing out all the beautiful oils and aromas from the chilies so there is method to using this particular water and pestle technique okay so you don't want it's too fine this is the sort of thing that you're looking for and just put that into a bowl for a bit later so now for our aromatics the thing that I love about this soup is its pure magic you're literally turning water into something that tastes amazing and you just want to bruise that with the bottom of your night and then cut it into buttons okay now that goes into water so I've just got that on a low heat and then the other crucial ingredient is gallon gal you're going to need a special trip to your Asian grocer for this one but this is what it looks like let me compare it to ginger for you so you can see what I'm talking about gallon gal has a little bit of a pink tinge to the edges of it you can see that the ginger is a lot browner in color a lot darker and Gallagher has a much more like Pinewood citrus kind of aroma and flavor so you really can't substitute ginger for this you're going to have to go for the real thing the great news is that this freeze is really easily so if you get a hold of some put it in your freezer okay now they go into the water as well and our final aromatic is kaffir lime leaves now you just need to take the stem out of the middle of those these also freeze really well so if you are doing a trip grab a whole bunch of these and keep them in your freezer too okay and the trick here is to grab ahold of your leaves and smush them all together that will start releasing all of the flavor and the aroma now I just want to let this come up to a simmer until I can smell all those beautiful aromatics so a couple of minutes in there okay so now let's talk about mushrooms so the traditional Thai mushroom is called het Fung in English we call it straw mushroom kind of looks like this guy and when you slice it open you'll see this is the texture inside if you can't get ahold of these but mushrooms will do just fine and then we also want some cherry tomatoes our vegetables are done let's talk about chili paste now I'm using a traditional Thai chili paste it's called Nam prik Pao it's a roasted red chili paste it kind of has this jammy consistency it's got things like shallots and garlic and tamarind and yummy stuff in it so you can grab this from an Asian grocer or you can check out my youtube channel and make it from scratch yourself up to you anyway so that goes into water which is now smelling beautifully aromatic and then we also want those pounded chill is already I'm loving this spicy color and then another ingredient that might surprise you guys I'm going to use evaporated milk so there are two types of Thummim in Thailand there's Nancy and nomicon now I'm con is the one that's creamy and you can use coconut milk but actually most restaurants use evaporated milk so there you go little restaurant tip for you so I'm gonna add a couple spoonfuls of that now our prawns and the mushrooms and tomatoes now just let everything come up to a simmer I want those prawns to cook I want all those flavors to marry together into a really beautiful spicy soup okay our soup is looking good now the final stage of making a chromium is the most important it's the seasoning stage so first up we want some limes and you just want to push down on those so that you're crushing the inside you can get the most kind of juice as possible and now what I like to do with this seasoning stage is make sure that my soup is off the heat so it's not going to boil any more if I keep boiling this after I add the lime juice it kind of dilutes the Tang enos if you like you don't get that fresh hit of lime now the other part of the seasoning for this at the end is your fish sauce and your sugar so you have limes fish sauce sugar so these three things are almost like your salt and pepper that you would have in western cooking I'm going to use all three to finish off and round out the flavors of this soup so add your lime juice in and the end flavor here should be predominantly spicy and tangy and it is a little bit salty and a tiny little touch of sweetness so we've got our tangy I'm gonna add my fish sauce for the salty and then just a little dash of sugar first I can always add more but I can't take it out so I won't put it all in and here's where we taste because depending on your chili paste or depending on how sour the limes are in your region or what fish sauce are using you might need more of any of those things so let's have a taste hmm hmm Oh tangy and spicy love it I can you a little bit more lime juice for my taste okay let's see how we're going hmm yep that's it really tangy salty spicy all the good things okay let's get into our dumplings so this is totally an optional extra but you know why not go all out if you're gonna make something from scratch so I'm gonna make some really simple pork one time dumplings to go in my noodle soup got some pork mince I want a little bit of white pepper some fish sauce a little bit of water I was fine adding some moisture into a dumpling mix keeps it a bit softer on the inside and then a little smattering of garlic and now here's the key you want to vigorously mix this until we see the pork get really nice and sticky now this is as easy as clunking a fair bit of walk into the center of a wonton wrapper grab some water fold it over I like my wonton guys to be quite full and fat who doesn't like a fat dumpling okay and it goes straight into some boiling water to let those dumplings just simmer away until they're cooked through and now it's time to serve everything up my favorite part so we've got some noodles here I'm using some fresh Chinese egg noodles you could use whatever noodles that you like and then just pour over some of that spicy sue and your wontons just slide those on top and of course because you know you can't have a good bowl of noodle soup I think that an egg so I'm gonna pop an egg on there as well and just a few little bits of coriander and they have it guys one spicy bowl of heaven ah so good mmm the noodle slurp you got to do it guys if you've got any comments or questions pop them below and if you enjoyed the video why not hit that subscribe button plus the little Bell one and that way you'll get notified every time I release a new video thanks guys [Music]

Channel: Marion's Kitchen

Views: 206,016

Rating: 4.9455781 out of 5

Keywords: marions kitchen, marion grasby, marion's kitchen, marion grasby recipes, marion kitchen, thai cuisine, top 3 asian noodle soups, noodle soup recipe, noodle soup recipe spicy, thai beef noodle soup, spicy miso noodle soup, tom yum noodle soup, tom yum noodle soup recipe thai, asian noodle soups, noodle soup thai, thai noodle soup, thai noodle soup street food

Id: b2lKzALmEiM

Length: 16min 37sec (997 seconds)

Published: Wed Jun 19 2019