Sweet/Sour Soup with Udon Noodles, Cremini Dumplings, Quick Pickles

For the Soup –

Put 2 Quarts of water onto the burner and bring to a boil
Prepare all raw vegetables.

Cut carrots lengthwise once and then slice thin
Mince ginger
Julienne the Bell pepper

Open the baby corn and the water chestnuts. Cut the baby corn into thirds and the water chestnuts into small bite-sized pieces
When water boils, add 2oz of vegetable base and whisk.
Add raw vegetables first
When raw vegetables begin to get tender, add canned vegetables
Season the soup with sweet soy sauce and chili sauce, tasting as you go.

For the Noodles –

Open package and boil for 10 minutes, strain and set aside

 For the Dumplings –

Slice mushrooms and onion.
Get a saute pan Hot and add a small splash of Sesame oil
Add onions first, and then mushrooms, sweat until halfway cooked
Add approximately 3oz of broth liquid to mushrooms
Season with salt and sweet soy sauce
Put mixture into food processor and lightly pulse 4 or 5 times
Mix 1 egg with 2 oz of water for an eggwash
Lightly wash the outside rim of a dumpling wrapper, and place a small scoop of mushroom mixture in the center.
Fold over the wrapper and make a CLEAN seal. Repeat until all dumplings are finished.
Cook the dumplings for 3 minutes inside boiling broth using a strainer or a chinoise.
Lay out when finished to avoid sticking

For the Pickles –

Slice ½ of a cucumber about 1/4inch thick.
Cover and toss in salt and chili flakes for about 5 minutes
Rinse thoroughly and julienne for garnish

To Plate and Present –

Right before plating slice the scallion thinly, toast sesame seeds on a sauté pan and add noodles to hot soup
Add noodles to bowl first, then topping with vegetables, and then with broth.
Add dumplings to bowl.
Top with sliced scallion, toasted sesame seeds, chili flakes, sweet soy drizzle and quick pickles.

Recipe Written and created by The Jakesfromstatefarm, Twin Valley Middle/High School 2016

All Rights Reserved