Kung Fu Panda – Chicken Noodle Soup
Kung Fu is one of the finest fighting arts and DreamWorks Animation couldn’t miss the opportunity to produce this brilliant cartoon. What we see in Kung Fu Panda is an ambitious enormous panda (Po) who dreams of practicing this noble art. But life doesn’t seem to give him what he deeply desires: his father, oddly a small goose, comes from a noodle restaurant family that passes down from one generation to the other a secret ingredient to add to the noodle soup. How can Po reveal his secret ambition in order to evade the family predestination?
Crazy coincidences and fortunate events lead him to become the Dragon Warrior with the mission of battling against the most evil and most feared Kung Fu warrior of all, just escaped from prison: Tai Lung. Nothing is impossible and he is taught an vital lesson: “Yesterday is the past, and tomorrow is a mystery. But today is a gift, that’s why it’s called PRESENT.” This inspires him so much, that he makes the best of this opportunity. Now, the only thing left to do is to terminate the schooling, stimulated by food (what else?), and learn the secret that beholds the power to master Kung Fu and defeat Tai Lung once and for all.
Let’s hold our breath and entrust Po as he learns his secret ingredient to Kung Fu, and we learn the secret ingredient for the delicious noodle soup that awakes China and Po’s strength: believing is key!
Chicken Noodle Soup Recipe
- 4 ounces dry Chinese noodles
- 1 (14.5 ounce) can chicken broth
- 6 shiitake mushrooms, sliced
2 green onions, chopped
- 1 skinless, boneless chicken breast half
- 2 eggs
- Bring a large pot of water to a boil. Stir noodles into boiling water and cook until al dente, 8 to 10 minutes. (For a chewier texture, shock the noodles by pouring 1 cup cold water into the pot when it starts to foam, then letting it come to a boil again to finish cooking.) Drain and divide into two serving bowls.
- Meanwhile, bring chicken broth to boil in a medium saucepan with mushrooms and green onions. Cut chicken into bite-sized pieces and stir into boiling broth. When broth returns to a boil, crack eggs into broth. Continue to cook until chicken is no longer pink and eggs are cooked, about 10 minutes. Pour the chicken soup over the noodles in the bowls and serve immediately.
Mixing time: 30 minutes. – Servings: 2. – Back to Top