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We’ve been watching a lot of Kung Fu Panda lately.  The movie stirred up strong craving for noodles in my nine-year-old.  This is what I came up with.  He insisted on eating the soup with chopsticks.

I now present to you: Kung Fu Panda Soup.

When you cut up your bok choy, be sure and save the root end (I know it’s not the root, but it’s the end that was closest to the root), because tomorrow I will put up a “bok choy” art post.

kung fu panda soup

4 cups (1 litre) vegetable or chicken stock
2 cups (475mL) water
1-2 tablespoons soy sauce
5-6 drops toasted sesame oil
1 teaspoon chili paste
2 teaspoons sugar
1 tablespoon finely grated fresh ginger
1 clove of garlic, finely minced, grated, or passed through a garlic press
1 stalk celery, finely grated
1/2 red bell pepper, cut into thin 1 inch strips
1 small carrot, cut into thin 1 inch strips
3 bunches of baby bok choy, cut into bite size pieces (save root end for tomorrow’s post!)
1 handful of pea pods
1 small handful of shiitake mushrooms, sliced
6 ounces (170g) dry soba noodles
3 tablespoons cilantro, chopped, plus more for garnish

1.  In a medium-sized pot set over medium-high heat, pour in stock and water.  As you bring the water and stock to a boil, add in soy sauce, sesame oil, chili paste, sugar, ginger, garlic, and celery.  Once it comes to a boil, reduce to a simmer and add in pepper and carrots.  Simmer while you prepare the noodles.

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2.  Bring a large pot of water to a rolling boil and add in soba noodles.  Cook for 6 minutes, or at least two minutes less than the instructions on the package.  Strain, and stir into soup.
3.  Stir in bok choy, pea pods, mushrooms, and chopped cilantro.
4.  Garnish each bowl with a sprig of cilantro and enjoy.  But watch out for Shifu.