Hong Kong Noodle SoupI am always inspired to learn about other cultures through food, hence the global theme of this blog. As such, the world is full of so many new and delicious recipes to try. Because of this, I rarely do a recipe more than once. With the 1000+ recipes on the blog, I can probably count on one hand the number of recipes I have made more than once. One of these is char sui. Although I had grown up eating char sui with the large Chinese population in the Caribbean, when I developed the recipe for making the home made marinade instead of using the store bought jarred version, there was no comparison. I have made char sui about half a dozen times since I first presented it here, so when I had some leftover in the fridge, it was the perfect time to try the recipe for this Hong Kong Noodle Soup.

This is my contribution for this week’s Cookbook Challenge. This is from a book I have called Entree to Asia, which I received as a housewarming gift many years ago from a co-worker. This book includes recipes from all throughout Asia including China, Thailand, Malaysia and Singapore. Once you have your char sui already made, this soup is put together very quickly.

For other uses of leftover char sui, you can also try Char Sui Nasi Goreng.

Since we are still in the middle of Chinese New Year, it is also good luck to eat noodles for longevity. So why not whip this bowl of soup up this week for a delicious dinner and some good luck to go with it!

If you want to check out a quick video on how I arrange the soup in the bowl, check it out here!

Hong Kong Soup -edit

This soup has all those different flavors that Asian cuisine is known for – salty, sweet, spicy – the perfect bowl of soup on a cold winter night. The noodles are hiding out at the bottom of the bowl…like a noodle surprise πŸ™‚

Hong Kong Noodle Soup Shrimp -edit

CCC Logo…linking to Cookbook Cooking Challenge

Print Recipe
Hong Kong Noodle Soup
this simple but flavorful soup comes together so quickly
Hong Kong Noodle Soup
Course Soup
Cuisine Chinese, Asian
Prep Time 10 minutes
Cook Time 10 minutes
Servings
people
Ingredients
Course Soup
Cuisine Chinese, Asian
Prep Time 10 minutes
Cook Time 10 minutes
Servings
people
Ingredients
Hong Kong Noodle Soup
Instructions
  1. In a large pot, combine 8 cups of water with soy sauce, rice wine, sugar, salt, oil, pepper and scallions. Bring to a rolling boil.
  2. Add brussel sprouts and cook for 2 minutes. Add shrimp and cook for 1 minute more. Using a spider or a slotted spoon, remove brussel sprouts and shrimp.
  3. In another pot of boiling water, cook noodles for 2 minutes until tender.
  4. To serve, place a portion of noodles in the bottom of the bowl. Add a little bit of the pork, brussel sprouts and shrimp. Ladle about 2 cups of the broth for each serving.
Recipe Notes

Bok choy was used in original recipe, but any member of the cabbage family can be substituted. If you don’t eat pork, any leftover cooked meat can be used instead of the char sui.

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