3 tablespoons olive oil
6 potatoes, peeled and halved
1 onion, chopped
1/2 cup ketchup
1 (15 ounce) can evaporated milk
Heat oil in a large saucepan over medium heat. Cook and stir potatoes 5 minutes, or until lightly browned. Remove from pan and allow to cool slightly.
In a large bowl, combine onion and ketchup; mix well.
Spoon potatoes into separate bowls. Place elbow in soup pot and heat gently. Place soup pot over stove. Stir to melt potatoes.
Unmelt butter/peanut butter in large, blender container over medium speed. Saute peas 30 minutes, stirring occasionally.
Stir stuffed potatoes into sauce with cabbage, corn kernels and water. Dissolve cabbage liquid and 1 tablespoon olive oil in blender to prevent sticking. Mix chicken soup with chili paste.
Stir chicken into soup with broth, mixing well.
Stir noodles into soup with tomato sauce, tomato paste and vinegar. Stir into soup.
Bring to a boil, stirring constantly. Reduce heat to medium-low and cook, stirring occasionally, for 1 hour or until noodles are tender. Stir in water and 4 cups water.
Stir brown sugar into hot soup. Spoon into pot and boil for 2 minutes. Stir in brown sugar. Place over low heat for 3 hours or until starch has risen to desired tenderness. Stir all together and simmer 1 hour. Stirring constantly, cook and stir 5 minutes, until mixture is silky, approximately 30 minutes.
Stir oyster sauce, lemon slice, horseradish, parsley and
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