シャドーイング練習: Fixing Spaghetti's Asian Soup Problem - 動画で英語スピーキングを学ぶ

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Spaghetti has a noodle soup problem.

You could have the best soup base in the world, but if you opted for that bag of spaghetti in the very back of your cupboard,

maybe it'll be okay, but there'll always be something a little off about it.

Like that it doesn't quite come together, that it almost feels like two separate things in the same bowl.

In short, it just won't be very roue.

Now, roue is a word that we don't really seem to have in English for whatever reason.

The characters literally mean enter flavor, and it refers to the quality of flavor -absorptiveness.

A good example might be something like a chicken parm sandwich.

You deep fry the thing, not for crispy -related purposes, but so that the flavor of the tomato sauce can really enter that breading.

Rue is why braised root vegetables are the best part of braises, why it's often better to finish your pasta in with the sauce,

and in Chinese food, it's a big reason why we basically always marinate before stir frying.

And I think this is why spaghetti often isn't very good in the context of a lot of Asian soups.

Because within the greater noodle universe, spaghetti is one of the firmest, driest noodles that you can get.

I mean, like, egg -only, low -moisture, durum wheat.

Sort of akin to Cantonese wonton noodles, the stuff's basically designed from the ground up to be hearty as hell.

But unlike Cantonese wonton noodles, they're also pretty thick, so in a soup, the flavor entrance quality is not exactly roué.

But luckily, I think we might have just stumbled upon a solution.

You see, browsing our… increasingly problematically sized collection of old Chinese cookbooks.

In this 1989 Yangzhou one, there's a dish called Wei Mian or braised noodles.

Now this dish isn't exactly unknown or anything, but you don't really see it around too too much anymore.

And the noodle cooking technique is this ever so slight twist.

Basically, it uses a firmer noodle, partially boils it to what's more or less al dente by any other name.

But unlike pasta, then shocks with cool water to stop the cooking and rinse off some of the starch,

and finally boils the noodle till cooked inside of the soup.

And with this technique, the flavor enters, even with spaghetti.

So while today we'll just be covering this old school dish,

definitely do keep this technique in mind for whenever you've just gotta reach for that spaghetti.

So then, let's get started here at first with said soup.

So we'll be using a base of 10 grams of dried shrimp here,

and then soaking that with 20 grams of Shaoxing wine and setting that aside.

Next, grab about 30 grams worth of scallions, cut them into about inch long sections, separating out the whites and greens.

And then… honestly, that's it for the soup prep.

To make it then, just swirl in a tablespoon half of lard to a wok or pot,

and fry those scallion whites over a medium -low flame.

Once they're starting to get a bit golden brown, then add in the greens.

Continue to slowly fry those until the greens deepen in color and ever so slightly crispen up, then just remove solely the greens,

but no need to be too too obsessive.

Then, to the remaining whites, add in the soaked shrimp together with the wine and swap your flame up a touch to medium.

Fry that until the wine's basically reduced away and the oil's gotten clear again,

about three minutes, then hit it with two cups of hot boiled water from the kettle.

That said, at this point, in the interest of cultural fidelity and also not pissing off any Jiang Zhe people out there,

we should probably note that in Yangzhou, the dominant way that you see weimian is served bai tang, that is, a white soy sauce -less soup,

but today we went hong tang, that is, red soup, soy sauce included.

basically just because that's the way we personally like it.

Further, the very most classic braised noodle out there is probably this dish, which uses a fish stock and shredded fish,

which we'll link a couple recipes for in the pinned comment below.

Either way, for us today, we'll just toss in a quarter teaspoon salt, quarter teaspoon MSG, one teaspoon of sugar,

together with a tablespoon half of soy sauce.

Quick stir, heat off, soup base ready.

And for us, we're transferring this thing to a serving pot, mostly for YouTube thumbnail purposes,

but definitely do feel free to dish minimize and keep this all in one.

So, soup base in hand, now we can handle our noodles.

Nothing crazy, pot of boiling water, 100 grams of dried spaghetti, and cook that until it just starts to reach al dente,

which was, for this bag, on this stove, about five minutes for us.

Then strain and give that a good rinse.

Again, not just to shock, but also to avoid clouding the soup.

Then just bring your soup base up to a boil, then toss in your now par -cooked spaghetti.

Once back up to a boil, swap your flame down to medium -low and then just let that braise.

If you want it to keep a bit of a bite, braise it for about four to five minutes.

Or if you're cool with softer and more rouille, eight to ten.

Then just toss back on the crispy scallion, plus a couple fresh ones for the sake of good looking.

And with that, your spaghetti noodle soup is done.

So in Jiang Zhe, they actually have a specific type of noodles that's used for Wei Mian.

They are fresh noodles that are usually thicker so that it can sustain longer cooking time.

So in this context, pasta or spaghetti is actually pretty good for this application.

But of course you can use whatever Chinese or Asian types of noodles that you want

But if they are thinner, just remember to cut the cooking time slightly

So right, as always, recipes in the description box

Thank you for everyone that's supporting us on Patreon And of course, subscribe for more Chinese cooking videos

I'll see you soon.

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このレッスンの語彙とスピーキングのポイント

このスピーキングレッスンは、動画「Fixing Spaghetti's Asian Soup Problem」を教材にしています。繰り返し出てくる語は次のとおりです：noodle, soup, spaghetti, ruwei, flavor。この動画には、シャドーイング用の文が17文、単語が994語あります。音声の長さは6:22です。話す速さは1分あたり約156語で、日常会話に近い自然なペースです。英語の頻出3,000語に含まれる単語は74%だけなので、語彙は難しめです。全17文のうち4文が疑問文なので、疑問文のイントネーションや短い受け答えの練習に向いています。

この動画の重要語彙

動画に出てくる覚えておきたい単語15語を、発音と意味つきで紹介します。

単語	発音	意味
soup 名詞	/sup/	汁, スープ
boil 動詞	/bɔɪ(ə)l/	沸かす, 沸騰させる
dish 名詞	/dɪʃ/	皿
flavor 名詞	/ˈfleɪvə/	味, 風味
technique 名詞	/tɛkˈniːk/	技術
flame 名詞	/fleɪm/	炎, 火炎
pasta 名詞	/ˈpɑ.stə/	パスタ
shock 名詞	/ʃɔk/	衝撃, ショック
thick 形容詞	/θɪk/	太い, 厚い
stir 動詞	/stɝ/	掻き混ぜる, 攪拌する
swap 動詞	/ˈswɑp/	取り替える, 交換する
shrimp 名詞	/ʃɹɪmp/	エビ, 海老
gram 名詞	/ˈɡɹæm/	グラム
soak 動詞	/soʊk/	濡れる, 浸る染みる
thin 形容詞	/ˈθɪn/	薄い, 細い

注意したい発音

話し手はwe'll, don't, isn'tなど、短縮形や弱形を18回使っています。聞こえたとおりの短い形で発音しましょう。

「th」の音: thick /θɪk/, thin /ˈθɪn/, thumbnail /ˈθʌm.neɪl/
「sh」と「zh」の音: dish /dɪʃ/, shock /ʃɔk/, shrimp /ʃɹɪmp/, partially /ˈpɑɹʃəli/, preposition /ˌpɹɛpəˈzɪʃən/

日本語話者が苦手な音：

/v/ — /b/ にならないように、上の歯を下唇に当てる: flavor /ˈfleɪvə/, vegetable /ˈvɛd͡ʒ.tə.bəl/, stove /stoʊv/, obsessive /əbˈsɛs.ɪv/
/f/ — 「フ」ではなく、上の歯と下唇で出す: flavor /ˈfleɪvə/, flame /fleɪm/, refer /ɹɪˈfɜː/, fry /fɹaɪ/, fidelity /fᵻˈdɛlədi/
子音の連続 — 間に母音を入れない: flavor /ˈfleɪvə/, flame /fleɪm/, stir /stɝ/, swap /ˈswɑp/, shrimp /ʃɹɪmp/

この動画での練習方法

まず声を出さずに動画を最後まで聞き、知らない単語をメモします。
まず0.75倍速で一文ずつシャドーイングし、慣れてきたら通常の速度に戻します。
自分の声を録音して元の音声と比べます。soup, boil, dishなどの単語に特に注意しましょう。

シャドーイングとは？英語上達に効果的な理由

シャドーイング（Shadowing）は、もともとプロの通訳者養成プログラムで開発された言語学習法で、多言語習得者として知られるDr. Alexander Arguelles によって広く普及されました。方法はシンプルですが非常に効果的：ネイティブスピーカーの英語を聞きながら、1〜2秒の遅延で声に出してすぐに繰り返す——まるで「影（shadow）」のように話者を追いかけます。文法ドリルや受動的なリスニングと異なり、シャドーイングは脳と口の筋肉が同時にリアルタイムで英語を処理・再現することを強制します。研究により、発音精度、抑揚、リズム、連音、リスニング力、そして会話の流暢さが大幅に向上することが確認されています。IELTSスピーキング対策や自然な英語コミュニケーションを目指す方に特におすすめです。

シャドーイングのやり方: ステップ別の完全ガイドを読む →

シャドーイング練習: Fixing Spaghetti's Asian Soup Problem - 動画で英語スピーキングを学ぶ

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このレッスンの語彙とスピーキングのポイント

この動画の重要語彙

注意したい発音

この動画での練習方法

シャドーイングとは？英語上達に効果的な理由