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  • Writer's pictureJoice MJ

Build Your Own Noodle Bowl Party-Noodle Bar + Delicious Noodle Soup Recipe



Reddish pickles on the jar, cut eggs, spinach and mushroom for noodle soup bar

Seattle is still in the dreary long winter season. Most of the day, cold, wet, and rainy make me want to go under the blanket and sleep all day ( I wish!).

I could use a pick-me-up of good spirits like a steaming hot bowl and tender noodle soup with meatballs and vegetables floating in a delicious broth.

Noodle soup is perfect for any gloomy days in this jarring winter season. A hearty and flavorful soup will instantly warm you up, make you feel better, and help relieve you from the stresses of rainy days. Nothing Chases away the chill like a cozy bowl of soup.

When there's not much to do outside in the rainy season, I love to host a dinner party, gather my friends and host an inspired dinner with a build-your-own noodle soup bowl party. There's so much fun to do, like a movie night, game night, or karaoke night, while enjoying a warm noodle bowl with every spoonful of flavor. And help us to stay cozy and warm this winter.




You can beat the winter blues with this bone-warming soup recipe! The best hearty soup recipes will leave you feeling full and super satisfied.

Pot for noodle soup, noodle and all the produces to add at noodle soup

All the vegetable such eggs, celery, jalapeno, mushroom, carrots and spinach for noodle soup bar
all vegetable to add at noodle soup

Meat Ball Noodle Soup

Recipe for 8 people

Ingredients:

  • 12 cups of water in 6 quarts in a stockpot

  • 2 bulbs of garlic minced

  • 2 onions, 1 peeled, the other one diced

  • 5 green onions chopped

  • 2 stacks of chopped celery

  • 2 Lb of beef rips and 2 Lb beef shank

  • 4 candlenuts chop (or you can use 4 Macadamia nuts or 2 cashew Nut)

  • Salt to the taste

  • 1 teaspoon of black pepper

  • 1 teaspoon of white pepper

  • 2 tablespoons of cooking oil

  • Friend Shallot

  • 1 Tablespoon of Beef bullion or mushroom seasoning (Vegetarian without MSG), or when these seasonings are unavailable, I would substitute with 2 teaspoons of sugar to enhance the taste.

  • 3 small bags of Asian meatballs or any meatball ( Italian meatballs are a delicious option too)

  • Chinese Noodles or Spaghetti.

Produce:

  • Spinach

  • Fresh mushroom

  • Carrots

  • Jalapeno

  • Green Onion

  • Celery 2 stalks

  • Boiled eggs cut in halves.

  • Fried Tofu

  • Lime

  • Fresh radish or Pickle radish (see the direction below)

Thinly cut all the produce, put it on the bowls, and serve it on the buffet table, and later can be an add-on and mixed with the warm soup to each liking.

Condiment:

  • Soy sauce

  • Sriracha

  • Sambal Oelek

Direction:

  1. Boil the ribs and 5 cups of water (just enough to cover the rips); heat it for 25 minutes, throw the water, and strain the bones. I like thin broth, or if you want a rich broth, throw 1/3 or leave 2 cups of broth in the pot.

  2. Fill the stockpot again with boiled bones and 12 cups of water in 6 quarts stockpot. If there's remaining broth, add broth to fill the 6 quarts of stockpot. Cover the pot and bring it to a gentle boil.

  3. Reduce heat to a very low simmer and cook with lid slightly ajar ( skimming foam and excess fat occasionally)

  4. This soup must simmer for at least 1.5 hours for the rips to get tender. The longer you let it simmer, the better the broth will be. Add more water if necessary to ensure the bones are fully submerged. Alternatively, you can cook the broth in a slow cooker on low simultaneously.

  5. While waiting for the broth to simmer, fry the diced onion, minced garlic, and candlenut until slightly golden brown.

  6. Add the peeled onion, fried garlic, candlenut, and beef ball to the broth. And let it cook for another 20 minutes.

If you use spaghetti to substitute the noodle, cook the spaghetti according to the package directions in salted water and 1 tablespoon oil, Drained.

If you use Chinese Noodles, read the package's directions, prepare them, and put them aside. I like to cut the noodle a bit short, so putting them in the bowl later is easy.

I like to use store-bought fried shallot, but here is the recipe if you want to make it from scratch.


all the vegetable at noodle soup bar

Recipe for Radish Pickle.

Ingredient:

  • Radish, sliced

  • 1 cup of water

  • Four tablespoons of sugar; you can add more sugar for extra sweetness.

  • 1/4 cup of cane vinegar or apple cider vinegar.

  • 1 small onion, sliced

Please put all of them in the big Jar covered and put it in the refrigerator for one night.

spinach and mushroom for noodle soup
spinach and radish pickle to add at noodle soup

half cut eggs to eat with noodle soup

radish pickles to eat with noodle soup
vegetable for noodle soup

Vegetable to eat with noodle soup

meat ball noodle soup boiling
pot for noodle soup

During dinner, let the soup remain heated at the lowest temperature, so it will help the soup always warm when the guest serves themself a delicious bowl of meatball noodle soup.

I use Nuvawe Induction Cooktop, which is easy to use at any party. All I need to do is a plugin, and you can leave it alone; you don't have to worry about getting burnt or on fire because it is heat resistant. I bring it on my last vacation for light cooking.

vegetable and eggs for noodle soup bar

Noodle soup bar vegetable and eggs
delicious noodle soup

Noodle soup bar with vegetable and condiments



Thank you so much for reading; I hope you enjoy this winter season. Keep healthy and warm.

Much Love,

Joice






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Welcome to Cantique, an online editorial destination for everyone who aspires to things Beautiful and chic. This blog is where we pour all our ideas into fashion, beauty, family gatherings, travel, planning a fabulous party, gorgeous floral arrangements, Charming country house decor, and easy-cook recipes with stunning imagery to inspire your passions in daily living. Please follow us on our day-to-day activities and all the latest inspiring idea for a beautiful life.

P.S. You will find plenty of recipes inspired by the country I grew up in, Indonesia, a colorful country with wide varieties of food from thousands of islands, all blending in such amicable and compelling exotic recipes. I hope you have a wonderful time reading our journal from page to page. 

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Joice

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