Sunday, November 02, 2008

Chinese Spaghetti Sauce Soup

Chinese spaghetti sauce a vegetarian sauce, we first encountered this dish when we went to the Buddhist Temple in Mississauga, we tried to near-duplicate their noodle-soup dish. The sauce is mostly soy and wheat gluten in oil with a little green bean, mushroom, sugar and spices. You can use it directly on spaghetti as a sauce, but it works well as a ingredient in soup.

You can use any kind of noodles in this dish, we had egg noodles on hand. To make it non-vegetarian, you can use heated chicken stock. To finish the soup, stir together so that the sauce permeates throughout the stock. Quite delicious.

Chinese Spaghetti Sauce Soup
egg noodles, enough for two
mushroom stock, made with boiling water
baby bok choy, a handful per person
julienned carrot, a handful per person
Chinese spaghetti sauce, 2 Tbsp per person

Cook the noodles until they are done. Place noodles in the bottom of a big soup bowl. Blanch the bok choy for 2 minutes, until they are slightly soft. Place a handful of bok choy leaves on top of the noodles. Place a handful of julienned carrots on top of the noodles. Carefully cover the soup ingredients with the stock. Place a couple of tablespoons of the Chinese spaghetti sauce on the side. Serve hot.

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