Goji Berry Chicken Noodle Soup

Recipe by: SH

Prep Time: 15 min

Cook Time: 7-9 hrs

Serving Size: 4

Tools: 4-quart slow cooker, pot

Ingredients:

A:
8 chicken drumsticks
8 shitake mushrooms
1/4 cup goji berries
1/2 lbs carrots (large chunk)
3 chicken bouillon
1/4 cup light soy sauce
1/4 cup dark soy sauce
1 tsp black pepper

B:
1 packet of rice noodles

Steps:

Soup:

1. Clean drumsticks, mushrooms, and carrots.
2. Add ingredients A into slow cooker.
3. Add water to cover all ingredients. Suggestion: 1" from the rim of slow cooker.
4. Cook on LOW for 6-8 hrs.

Noodles:

1. Fill up 3/4 of a large pot with water.
2. Bring it to boil.
3. Add noodles to cook per packet instructions.
4. Strain noodles into cold water. Leave for 30 sec.
5. Strain.

Assembly bowls of noodle soup:

1. In serving bowls, add noodles.
2. Add shitake mushrooms and drumsticks on top.
3. Pour in piping hot soup with goji berries.

Tea Egg with Noodle Soup

Recipe by: SH

Prep Time: 10 min

Cook Time: 8 hrs

Serving Size: 4

Tools: Slow cooker, pots

Ingredients:

1 dozen eggs 

1 lbs baby bok choy

1 packet of flat wonton noodles

A:

1 large sachet of Lipton tea

4 shitake mushrooms

6 star anise

2" cinnamon stick

1/2 cup soy sauce

2 tbs cooking wine

Steps:

Tea Eggs:

1. Boil and peel all eggs.
2. Place eggs in slow cooker.
3. Boil 2 cups water and steep Lipton tea for 3 minutes.
4. Add the rest of ingredients A into slow cooker.
5. Add Lipton tea sachet and just enough water to cover all eggs in slow cooker.
6. Cook on low for 6-8 hrs.

Soup:

1. Remove eggs from slow cooker.
2. Remove star anise and cinnamon sticks from soup.
3. Place soup into a pot. Add 2 cups of water.
4. Bring it to a boil.
5. Season with salt and white pepper.

Noodles:

1. Fill up 3/4 of a large pot with water.
2. Bring it to boil.
3. Prepare a basin of ice cold water.
4. Add noodles to cook per packet instructions.
5. Strain noodles into ice cold water. Leave for 30 sec.
6. Strain noodles into boiling water. Leave for 1 min.
7. Repeat step 5 & 6 three times to enhance texture of noodles.
8. Strain.

Baby bok choy:

1. Fill up 3/4 of a medium pot with water.
2. Bring it to boil.
3. Add baby bok choy and cook for 3 min.
4. Strain. 

Assembly bowls of noodle soup:

1. In serving bowls, add noodles.
2. Add baby bok choy, shitake mushroom, and eggs on top.
3. Pour in piping hot soup.

Slow Cooked Korean Style Short Rib Soup

Recipe by: http://www.foodnetwork.com/recipes/food-network-kitchens/slow-cooked-korean-style-short-rib-soup-recipe2/index.html (mod by J in blue)

Prep Time: 20 min
Cook Time: 8 hrs (+overnight)
Serving Size: 6

Tools: Slow cooker, pot

Ingredients:

Ribs:
12 English-cut short ribs (about 6 pounds)
4 cups low-sodium chicken broth (homemade preferably)
1/3 cup soy sauce
1/4 cup sugar
3 tbs finely grated peeled fresh ginger
2 tbs Korean red chili paste or sambal oelek, plus more for serving
2 tbs dark (toasted) sesame oil
4 cloves garlic, finely chopped
1 bunch scallions (white and green parts, separated), thinly sliced

Noodles and Garnished:
10 to 12 ounces medium-thick rice noodles (also called rice sticks or jantaboon)
1 carrot, finely grated
1 small Kirby cucumber, thinly sliced
1/2 cup cilantro leaves, torn
2 limes, cut into wedges

Steps:

1. Remove any silver skin from the surface of the short ribs, and then make 2 cuts across the grain, through the meat down to the bone. Put the ribs in the slow cooker.
2. Whisk together the broth, soy, sugar, ginger, chili paste, sesame oil, garlic, and scallion whites. Pour over the ribs. Cover and cook on LOW for 8 hours.
3. Refrigerate overnight for best fat removal.
4. Skim any fat that may collect on top of the beef broth and discard.
   
5. About 30 minutes before serving, put the rice noodles in a bowl with hot water to cover. Soak until tender and pliable, about 30 minutes.
6. Reheat the broth.
   
7. Divide the noodles among 6 large shallow bowls and ladle the broth over top. (Cut the meat from the ribs if desired.) Divide the meat evenly among the bowls.
   
8. Garnish as desired with the carrots, cucumber, cilantro, lime and the remaining green parts of the scallion and more chili paste, if desired.

Chicken Kimchi Soup

Recipe by: SH

Prep Time: 15 min
Cook Time: 6-9 hrs
Serving Size: 4

Tools: 4 quart crock pot

Ingredients:
3 lbs of chicken thighs
2 cups of kimchi
10 leaves of fresh napa cabbage
1/4 cup of soy bean paste
1/4 cup of hot pepper paste
1 tbsp soy sauce
4 cubes of chicken bouillon


Steps:

1. Clean the chicken.
2. Clean the napa cabbage and cut them into 2" slices.
3. Put everything into the crock pot/slow cooker. Set to Low.
   
4. Add water until just covering the ingredients.
5. Stir them around and cover.
   
6. Cook for 6-9 hrs.
   
7. Serve it with rice. Yum!