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TK Noodle Soup





Yields
Makes 4 to 5 servings

Notes: This best-selling dish at TK Noodles restaurant, in San Jose, CA, is made with a broth base of equal parts bony chicken and pork simmered slowly for about 2 hours in water to barely cover. Canned broth is the fast alternative. For a condiment to add to taste to the soup, thinly slice fresh jalapeño chilies and mix with distilled vinegar and Asian fish sauce or soy sauce.

 1/3 pound fat-trimmed boned pork loin
 1/3 pound boned, skinned chicken breast
 1 pound fresh thin Chinese-style egg noodles or fresh angel hair pasta
 10 to 12 cups fat-skimmed chicken broth
 1/2 pound cooked beef balls (optional), thawed if frozen
 1/2 pound (30 to 35 per lb.) shrimp, shelled and deveined
  Salt and pepper
  About 1 teaspoon sugar
 1/2 cup thinly sliced green onions
  Fresh cilantro sprigs
 1/2 cup Tientsin preserved vegetables (optional)
  Toasted garlic oil
Step 1
1

Cut pork and chicken into 1- by 3-inch slices.

Step 2
2

In a 6- to 8-quart pan over high heat, cook noodles in 3 to 4 quarts boiling water, stirring occasionally, just until hot and barely tender to bite, 2 to 3 minutes. Drain well. Place the hot noodles in 4 or 5 large soup bowls.

Step 3
3

Meanwhile, in a 5- to 6-quart pan, bring broth to a boil over high heat. Add beef balls and return to a boil.

Step 4
4

Stir in shrimp, pork, and chicken; cook until shrimp are opaque in thickest part (cut to test) and pork and chicken are no longer pink in thickest part, 2 to 3 minutes.

Step 5
5

With a slotted spoon, transfer shrimp and meat onto noodles in each bowl.

Step 6
6

Season broth to taste with salt, pepper, and sugar. Ladle hot broth into each bowl. Sprinkle portions equally with green onions, cilantro, and preserved vegetables. Add garlic oil to taste.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories450
% Daily Value *
Total Fat 4.8g7%

Saturated Fat 1.1g6%
Cholesterol 158mg53%
Sodium 265mg12%
Total Carbohydrate 51g19%

Dietary Fiber 2.1g8%
Protein 47g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.