"I know you can use a spoon..... Please don't tell me that" I laughed out loud. Alison, thanks for adding your flair to cooking. It's the little things.
Aww, this reminds me of my grandpa. Apparently he used to make giant batches of noodle soup with a whackton of ground meat and then would invite all his friends over (this was a little Laotian immigrant community in Toronto in the 80s). I never got to try his soup but I'll give this a go sometime. Thanks for the happy memory!
I made this constantly during lockdowns (sans noodles, because I was keto). I used collard greens for it. Do NOT skip the raw onion or cilantro. They make the soup.
Made this soup. It was absolutely amazing. I used watercress because I couldn’t get a Pea shoots and I used half chicken broth half water. It was so flavorful. Absolutely love it.❤ thank you 🙏🏾 love your recipes so simple great flavour 😊 I also added fish sauce
This inspired me to make soup for lunch! I had thinly cut pork for shabu shabu, so used that with green onion, cilantro, better than bouillon, left over brown rice, and spinach! Delicious and super quick! Thank you Alison for inspiring me!
I always get excited when I see a video of your drop. The editing is so good, always gives me a good giggle the way he takes the mickey out of you. You're not too bad either, Alison ;)
Watched this, opened my fridge, adjusted based off what I had and the result was gorgeous. Swapped in sambal olek for chili flakes, added a touch of hoisin with the soy to account for the body and sweetness that tamari has, roughly chopped baby bok choy as the green, and brown rice noodles. When I can get my hands on some fresh pea shoots I will do it again this way, but I already have my sights on the broccoli rabe version for this weekend!
cilantro stem (of roots) is one of the holy trinities in Thai food. Garlic, Cilantro root, and white pepper (or peppercorn) mash them together and use as aromatic. Making every dish so flavourful.
Love this. Defrosting some pork now! I’ve been cutting way back on my “better than bouillon” in soups so that I can use salty ingredients like tamari, fish sauce, capers, anchovies, etc., without fear of accidentally overdoing it.
I love when you throw in little fun food science facts/explain the "why" behind doing something a certain way! For example here, your explanation behind rinsing the noodles for this dish but not rinsing for an italian/wheat pasta dish. Thanks for making us all a little smarter!
Made this tonight. Had to go to about three different stores for the ingredients, I even found Tamari. It didn’t disappoint, delicious and satisfying on a cold fall evening. Will definitely be a repeater this winter. Thanks Alison 👍🏽
so I just made my take on this. I'm not a huge fan of raw onion so I decided to fry the onion alongside the ground pork and I used shirataki noodles (trying to minimize the carb intake) and spinachj, and it is SOOOO GOOD.
BRAVA!! Thank you. Being from Los Angeles, Alison would know exactly what I’m talking about: ~30 years ago, in a small basic Japanese noodle shop in the old Japanese American neighborhood of Sawtelle in West Los Angeles, I saw an elderly Caucasian American couple enjoying bowls of simple pork ramen. Then, it was rare and I thought they were very adventurous and must be foodies. In these ~10 years, at least in LA, ramen is so popular as to be common, like tacos now in the cultural American diet. We also now see many non-ethnic-Asian Americans in the young generation hold chopsticks better and with ergonomic ease than the majority of native Asians themselves, ironically.
I love every and any noodle soup, no matter the culture. I grew up with my grandma's chicken soup with self made noodles in Romania and it is a joy to discover and taste what other cultures have come up with. I don't believe I was ever disappointed lol.
Making this week!! There's a pound of ground pork (definitely underrated!) in the freezer. No pea shoots in my area so probably use spinach or even mustard greens.
One tip, dont put the noodles in the pot to soak, serve separately and pour the broth when youre ready to eat, the noodles soaking in the broth for a while wont be as good.
this looks so bomb Alison! I love your channel and content. Thank you for sharing your recipes with the world. I truly can’t get enough. can’t wait to make this ❤
I just made this! And it’s super easy and delicious. I used cabbage instead because I live in the middle of the jungle 😂 and I can’t find the pea shoots. 🔫. Thanks for the recipe 😊
Christina is one of the many that can actually sing so it’s only fair to give y’all an album versus a song…Stripped is one of my absolute favorites! burlesque would have to follow… On another note…Super cool how The Watcher on Netflix gave you a shot out Alison!! 👀
Man that Christina Aguilera throwback really took me by surprise 😂 Hilarious as always, and to think that TODAY I made pork cabbage noodles with soy sauce completely on a whim?? Also - the nudes laugh at the end is just... top notch comedy. Thank you for another great one!
Amazing soup! I added high-protein tofu and sesame oil. Outstanding! Looks like I'm getting her cookbooks. Just have to remind myself that she's not actually Belinda Carlisle.
