金瓜湯麵 PumpkinNoodle Soup

Posted on By Admin Admin
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Yield: 1 Bowl

金瓜湯麵 Pumpkin Noodle Soup

Pumpkin Noodle Soup

Indulge in the comforting warmth of Pumpkin Noodle Soup, a hearty and flavorful dish that combines creamy pumpkin broth with tender noodles and a medley of delicious toppings. The rich soup base is made by simmering potatoes and carrots, then blended with steamed pumpkin to create a velvety, golden puree. Enhanced with a touch of evaporated milk, salt, sugar, and mushroom essence, the broth is both savory and slightly sweet, offering a perfect balance of flavors.

The dish is elevated with al-dente noodles, lightly tossed in oil for a silky texture, and paired with soft, blanched bak choy for a fresh, crisp contrast. Crispy fried vegetarian ham and golden beancurd add a satisfying crunch and depth to each bite. Served together in a bowl, the vibrant pumpkin soup is poured over the noodles and toppings, creating a visually appealing and deeply nourishing meal. Perfect for any occasion, this Pumpkin Noodle Soup is a celebration of wholesome ingredients and harmonious flavors.

Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes

Ingredients

Pumpkin Soup Base

  • Pumpkin 金瓜 ¼ pc
  • Evaporated Milk 淡奶 3 tsp
  • Carrot 紅蘿蔔 1 pc
  • Potato 馬鈴薯 1 pc
  • Salt 鹽 as desired
  • Sugar 糖 as desired
  • Mushroom Essence Powder 蘑菇精粉 as desired

Side Dish 小菜

  • Beancurd 豆腐 3 pcs
  • Cherry Tomata 櫻桃蕃茄 1 box
  • Bakchoy 白菜 1 pkt
  • Vegetarian Ham 素火腿 ½ pc

Instructions

  1. Peel and cut the pumpkin into small pieces and steam for 20 mins.
  2. Peel and cut the potatoes and carrot into small pieces and cook with 5 big bowls of water. Simmer after boiling.
  3. Blend the steamed pumpkin with 1 cup of water into paste. Add the paste in the soup above and continue to simmer.
  4. After simmering for 30 mins, add 3 scoops of evaporated milk, a touch of salt, sugar, and mushroom essence.
  5. Cook the noodles until al-dente, strain away the water, and toss the noodles with some oil.
  6. Boil bak choy until soft and put aside.
  7. Fry the ham and beancurd, and cut them into appropriate size for plating.
  8. Put all the side dishes into a bowl of noodles, and add pumpkin soup into it.

Pumpkin Noodle Soup Methods 1

Pumpkin Noodle Soup Methods 2

Pumpkin Noodle Soup Methods 3

  1. 把金瓜削皮後切成小塊，蒸二十分鐘。
  2. 把馬鈴薯和蘿蔔削皮後切成小塊，用五大碗的水來煮，水煮開後調小火。
  3. 把蒸熟的金瓜放入攪拌器，加入一杯水，打成泥狀，再倒入以上的湯鍋中繼續煮。
  4. 30分鐘後，加入3大勺的淡奶，適量的鹽，糖和香菇精。
  5. 把麵燙熟，過冷水瀝乾後，加入少許油撈均勻。
  6. 把白菜焯水直到微軟後備用。
  7. 把素火腿和豆干炸至金黃後，切成適合擺盤的大小。
  8. 取適量的麵入湯碗，擺上配菜，最後加入金瓜湯底，就完成了。

Nutrition Information:

Yield:

1

Serving Size:

1
Amount Per Serving: Calories: 349Total Fat: 5gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 47mgSodium: 1355mgCarbohydrates: 55gFiber: 8gSugar: 14gProtein: 24g
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