February 2006
Shida
by Celia Cheng
MRS. KUO’S NOODLE SOUP
dried shrimp, dried squid, black mushroom and deep-fried shallots in chicken broth
Shida’s mother’s recipe for noodle soup is awesome. Here we have another demonstration of the Chinese using dried seafood like shrimp and squid to infuse rich flavor into a dish. Dried ingredients can keep for a long time around the house and act as easy flavor enhancers. Deep-fried shallots are used heavily in Taiwanese as well as other Southeast Asian cuisines. They add a lot of flavor to a dish without too much preparation. If I haven’t tired you out with all the superstitious talk, allow me one last insert: noodles are a symbol of long life. So don’t forget to have noodles on New Year’s Eve and on your birthday.
