I was talking to my friend Rhea this morning when she mentioned that she made Chinese noodle soup for the family after watching Kung Fu Panda. Funny because I also craved for that soup after watching the movie!

Here’s how she made the soup:

1. Buy a rotisserie chicken and debone it.

2. Saute minced garlic and onion in a stockpot. Add the chicken meat, season with salt and pepper, and let it sweat for a few minutes. Then add the bones and chicken drippings from the pan, if there’s any.

3. Add about 6 cups of water. Bring to a boil and let simmer for a few minutes. Add a few drops of sesame oil after simmering.

4. Prepare individual portions of thin chinese noodles, as directed in the package.

5. Place noodles in deep bowls. Add some shredded Chinese cabbage and chicken meat from the soup. Pour soup in each bowl and top with slices of boiled egg, 1/4 to 1/2 teaspoon minced roasted garlic, and chopped scallions. Sprinkle powdered white pepper before serving.

She said, “The trick is to use store-bought rotisserie chicken and bottled minced roasted garlic. Five minutes and you have wonderful soup … Oh and don’t forget to put a few drops of sesame oil in the soup … And you know that thing that makes your nose drip? It’s powdered white pepper, so don’t forget to add that too.”

I made it tonight for dinner. I told my family it was “mami” from Kung Fu Panda. Rinoa said, “There’s no mommy in Kung Fu Panda.”

Thanks Rhea! =)



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