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Big Bowl Restaurant Soup Recipes



DUMPLING & NOODLE SOUP
The Big Bowl Restaurant Recipe

Serves 4-6

4 Big Bowl Dumplings, chicken or vegetable (thawed)*
2 pieces baby bok choy, washed and bottom trimmed
3 ounces Chinese noodles, cooked as directed
4 pieces Shiitake mushrooms
12 ounces broth
Chicken Stock**

This simple and delicious stock is the basis for many of Big Bowl’s soups and sauces. It requires a little time and patience, but not a tremendous amount of work.

Chicken Stock:
5 pounds of chicken bones, uncooked (backs are best)
water
1/4 cup cane sugar
1/4 cup kosher salt
1/4 cup fish sauce (3 Crabs brand preferred)

Place chicken bones into a deep stock pot. Fill with water to just cover, about 3 gallons. Turn heat to high and bring to a boil. Skim and discard all foam off of the top, and turn down to simmer. Simmer slowly for 2 to 3 hours, skimming every fifteen minutes. Remove from heat and strain into another container. Add the remaining ingredients; taste and adjust seasoning as necessary.*

Soup Assembly: Place dumplings in a steamer for 5 minutes. Put all broth into a pot; bring to a boil. Add dumplings and remaining ingredients at the same time and simmer together for one minute to heat and combine flavors. Serve immediately and garnish with minced scallions. Serves one as a meal, or two as part of a larger meal.

**The seasoning listed is for a 2 gallon yield of broth. If less than 2 gallons, add some water; if more than 2 gallons, continue to reduce. The yield of stock is more than is needed for this recipe, but it can be refrigerated or frozen for future use.


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PORK DUMPLING SOUP
The Big Bowl Restaurant Recipe

Serves 4 bowls

8 ounces Chinese noodles (mein), cooked as directed
4 ounces kale, torn into bite sized pieces
4 tablespoons dried Shiitake, soaked in water
4 tablespoons bamboo shoots
4 tablespoons scallion greens, chopped
40 ounces chicken broth (must be very hot)*
20 Pork Dumplings, boiled for 4 minutes**
4 eggs, poached in gently boiling water for 2 minutes (soft yolk)
sesame oil garnish
ground black pepper garnish

Divide the noodles, kale, scallions, shiitake, bamboo shoots and scallions among the four tureens. Add five dumplings to each tureen. Add 10 ounces of the very hot chicken broth to each bowl. Gently add a poached egg to each bowl, and garnish with a few drops of sesame oil and a shake of black pepper.  Makes four 16 ounce servings.

See recipe for Chicken Stock above, although you can use store bought.

Pork and Chive Dumplings:
1/2 pound sliced napa cabbage
6 ounces Chinese chives, 1/2 inch slice
1/2 tablespoon kosher salt
1 1/2 pounds ground fatty pork shoulder

6 ounces napa/chive mixture (see above)
1/4 cup chicken fat
1 1/2 tablespoon chopped ginger
1 tablespoon dark soy
1/2 egg white
1 teaspoon salt
1/2 tablespoon sugar
1 tablespoon shaoxing wine
1/2 tablespoon cornstarch
1/4 teaspoon black pepper
1/8 cup chicken broth
1/2 tsp sesame oil
1/2 cup cilantro leaves
Dumpling Wrappers (Hong Kong)

Place pork in a stainless steel work bowl. Add the napa/chive mixture, ginger and chicken fat. In a small bowl combine dark soy, egg whites, salt, sugar, shaoxing wine, cornstarch, black pepper, chicken broth and sesame oil. Add this to the pork mixture; mix well. Gently fold in cilantro leaves to the mixture.

Place 1 ounce of the mixture onto the center of your dumpling wrapper. Wet the edge of the wrapper with a little water and fold over. It will adhere to itself. Place dumpling in boiling water and boil for 5 minutes; they will float to the surface of the water. The internal temperature must reach 165 degrees.


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KOBOCHA SQUASH SOUP
The Big Bowl Restaurant Recipe

1 cup coconut milk
4 tablespoons fish sauce (3 Crabs brand preferred)
3 tablespoons fresh lime juice
2 teaspoons pure cane sugar
1 1/4 pounds of Kabocha squash, halved and seeded
1/2 cup peanut oil
1/2 pounds sweet potato, peeled and diced
1/4 pound red onion, large dice
2 ounces carrots, large dice, plus 3 ounces carrots 3/4 inch dice
1 ounce celery, large dice
1/2 ounce fresh ginger, peeled and rough chopped
1 stalk lemongrass, cut into 4 inch lengths and smashed to release flavor
1 apple, peeled, cored and diced
1 Fresno pepper, chopped
1/2 pound of chicken thighs
1 1/3 quarts chicken stock
1 teaspoon kosher salt
3 ounces red sweet pepper, 3/4 inch diced
3 ounces fresh corn kernels
3 ounces bok choy, 3/4 inch diced
1/2 pound thick cut bacon, cut into 2 inch lengths
1 or 2 Kaffir lime leaves, fine julienne
cilantro leaves as garnish

Cook coconut milk in a sauce pan over low to medium heat until volume reduces to 1/2 cup. Do not burn. Cool and set aside.

Mix fish sauce, lime juice and sugar and set aside.

Preheat oven to 350 degrees. Place squash on a sheet pan, flesh side down; roast for one hour or until fork tender. Remove from oven and scoop out cooked squash. Set the squash aside and discard the skin.

Add 1/4 cup peanut oil to a large stainless pot. Heat oil over medium to high heat; add sweet potato, onion, large cut carrots, celery, ginger, half of the apple, Fresno pepper, lemongrass and sweet red pepper. Saute just briefly until all vegetables are coated in oil; do not brown.

Add the chicken stock, chicken thighs and salt. Bring to a boil and simmer until vegetables are tender (about 20 minutes). Remove chicken thighs when cooked. When cool, pull and shred chicken meat; reserve the meat and discard the bones. Remove and discard lemongrass. Puree remaining soup with a wand or in batches in a blender until smooth. The soup does not need to be strained.

Heat up a separate deep pot over a medium to high heat. Add the bacon and cook halfway. Add all of the remaining diced vegetables. Toss together to combine flavors; do not brown.

Add the pureed soup to the new pot, and bring to a boil. Add the coconut milk, chicken and kaffir lime leaves, return to a boil and remove from heat. Finish by stirring in the fish sauce and lime juice mixture. Serve in a bowl, and garnish with cilantro leaves. Serves 16 - 8 oz servings


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COCONUT CHICKEN TOM YUM SOUP
The Big Bowl Restaurant Recipe

Serves 2

1 teaspoon peanut oil
1 teaspoon lemongrass, finely minced
1 teaspoon hot Thai chilies, chopped fine
1 teaspoon carrots, julienne
1 teaspoon water chestnuts, chopped
5 straw mushrooms
10 ounces chicken broth
2 tablespoons coconut milk
3 ounces chicken breast (poached and shredded)
1 teaspoon fresh lime juice
1 teaspoon sugar
1 teaspoon fish sauce (3 Crabs brand preferred)
1 pinch minced kaffir lime leaf
1 tablespoon Thai basil
1 tablespoon cilantro
1 lime wedge
1 ounce pad Thai noodles, pre-soaked as directed
2 shakes black pepper

Start with a hot wok over a high flame; add the lemongrass through the straw mushrooms; stir together to release flavor. Add the chicken broth and coconut milk; stir together and bring to a boil. Add the chicken breast, the lime, sugar and fish sauce. Stir together and return to a boil. Add the noodles, kaffir lime leaf and remaining herbs. Stir to combine and remove from heat. Pour into bowl to serve immediately; squeeze in the fresh lime (then discard wedge), add the black pepper and serve. Serves 2 as a starter or one as a meal.

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