Siomai Mami Soup


Pardon the obvious pun in the title but this is definitely something I would be happy to “siomai-mami” (show my Mommy) – hahaha! 😆

Having extra frozen siomai meatballs leftover (without the wonton wrappers, unfortunately) from the last batch I prepared a few days ago got me thinking how best to “recycle” them.  Rummaged through the crisper and found spring onions too. Whaddyaknow! I could very well prepare the much-missed mami soup like mom used to make – yum! 🙂  What’s more, I could add a little twist and dump in my siomai meatballs.  This sounded really good…

After hurdling the “mami challenge”, here are the cooked ingredients ready for “assembly”:

 

While this is the “finished product”…

 

Not bad for a first-time “siomai mami” maker, huh? 😉 Methinks this would be perfect comfort food for the coming winter months.

Here’s the quick recipe:

Ingredients:

  • 1 pack of mami noodles (I substituted this with Chinese noodles since I couldn’t get hold of mami here)
  • 2 to 3 pieces of cooked, shredded chicken parts (I used only skinless chicken breasts so its a tad healthier)
  • chicken broth (used the stock from the boiled chicken breasts), seasoned with salt and pepper to taste
  • 2 pieces hard-boiled eggs, chopped (optional)
  • 12 pieces siomai meatballs (or any dumpling of choice)
  • 12 cloves crushed garlic, divide into two equal parts
  • 1/2 head medium white onion, chopped finely
  • 4 stalks spring onions, chopped finely

How to Cook:

  • Lightly brown half of garlic and set aside.  This will be used for topping the soup later.
  • Saute remaining garlic and onions.
  • Add shredded, cooked chicken and let boil in chicken broth.
  • Separate sauteed chicken after broth boils.
  • Cook noodles in broth until done. Remove and set aside.
  • Boil siomai meatballs in broth until done. Remove and set aside.
  • Place cooked noodles in individual bowls and top with shredded chicken and 2-3 pcs of siomai meatballs.
  • Garnish with hard-boiled eggs, spring onion and a little toasted garlic.
  • Add chicken broth.
  • Serve hot and enjoy!
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5 responses to this post.

  1. Posted by Leap of Faith! on 6 October 2008 at 8:59 pm

    Woot! woot! Super sarap. I really enjoyed this meal… too bad I could only have one bowlful. Those boys should have cup noodles next time : )

    Di bale, Hon, “trial run” pa lang naman e… Promise sa “re-launch” e mas madami ka nang makakain – hehehe 😉

    Reply

  2. ooooh, i will try this pinky! so, boil boil lang lahat sa broth no? kayang-kaya ko ito. i think, hehe! 😀

    Oo naman, Mama Mee, “chicken” lang ito especially for “iron chefs” like yourself – hahaha!

    Reply

  3. lagyan mo rin ‘to ng chicharon ‘te…hmmmmmmmmmmmmm

    Hmmm…pwede! 😉 Kaya lang baka I have to make do with chicken skin chicharon…bawal kasi oink-oink dito e!

    Reply

  4. favorite na favorite ko ang mami! mahilig din akong magrecycle ng chicken at ng chicken broth. yung huli kong pagrerecyle nauwi sa hotpot kuno. I recently bought some very colorful noodles at the asian store. naghihintay pa ng sabaw na irerecyle! 🙂

    I saw nga your hot pot blog and it sounded so delish! 🙂 Too bad imitation crabsticks are quite rare here kaya medyo mahirap i-replicate ang iyong hot pot idea… Good luck with your next Asian noodle creation – looking forward to reading about it soon!

    Reply

  5. N-A-I-I-N-G-G-I-T-A-K-O!!! Huhu! Buti ka nga Kuya Keith mayroon pang aabangang re-launch… Hindi ko pa alam saan hahanapin ang mga sangkap na ‘yan dito. Hindi rin ako marunong gumawa ng siomai… Hay buhay! Salamat at kahit sa pictures, ay nakakabusog na.

    Hmmm…dapat siguro ganito na lang lagi ko gawin, mag-imagine na kumakain! Hehehe! Goodluck sa ‘kin. 😀

    Kung kapitbahay lang kita e di sana matagal na kitang nayaya! 🙂 Thanks so much for your very encouraging comments!

    Reply

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