Chinese noodle soup
Instructions:
A tangy and robust soup with oriental flavours 1 lb spaghetti - large (or lo mein noodles) 2 Tbsps roasted sesame oil 2 qts water 1/2 tsp cayenne pepper 3 Tbsps apple cider vinegar 6 ozs hoisin paste 1/4 cup soy sauce 1/2 cup miso paste 4 Tbsps cornstarch - dissolved in 1/4 cup cold water 1 bunch scallions – chopped
- Cook off noodles according to package directions, rinse with cold water and sprinkle with 2 tablespoons of roasted sesame oil. Set aside.
- In a large soup pot heat 2 quarts of water, with the cayenne pepper and vinegar.
- Take out two cups of this hot liquid and mix in hoisen paste, soy sauce and miso paste.
- Add this to the soup pot and bring to a boil. Mix cornstarch slurry into heated soup.
- Reduce heat, add noodles and scallions.
- Serve hot.