Belated Happy New Year!
After 2 months of absence, I’m finally back, with my very first cooking video^^
Yes, I’ve been working on making my own cooking videos and it was pretty challenging but fun just like all the new things we do for the very first time. I had to eat the same noodle soup for a few times in a row to get all the necessary shots, but it wasn’t a pain since I really enjoyed the taste.
Shiitake mushroom broth and Sichuan Douban paste are the two important ingredients of this recipe. They are what bring the satisfying Umami flavor and spiciness to this vegan dish. Just soak some dried Shiitake mushrooms in cold water overnight (or in warm water for about 30 minutes), then you will get your own Shiitake mushroom broth, which is so versatile that you can almost add to any kind of soup to make it more flavorful.
If you love Sichuan food, you’ll know Douban paste – a very well-known ingredient for many popular Sichuan dishes such as Mapo tofu, Double cooked pork etc. It’s fermented broad bean paste that is nicely balanced with its saltiness and spiciness. It’s very important to stir-fry the paste to bring out the deep flavors. (The paste may taste too salty and spicy and not very flavorful when you taste it raw. )
For the noodle part, some fresh noodles will be lovely, but dried Lomen noodles or Udon noodles also work.
- 5 Dried Shiitake mushrooms
- 0.2 lb Noodles
- 1 – 2 Baby bok choy
- 2 – 3 Sprigs of Cilantro
- 1 Scallion
- 2 Slices of ginger
- 1 Tbsp Vegetable Oil
- 1 Tbsp Soy Sauce
- 0.5 Tbsp Sugar
- 1 Tbsp Sichuan Doupan Sauce
- Soak 5 dried Shiitake mushrooms in cold water overnight (or in warm water for about 30 minutes). *Keep the water for the noodle broth.
- Wash and chop baby bok choy, scallions, cilantro, soaked mushrooms.
- Heat vegetable oil in a sauce pan, stir-fry scallions and ginger, then add Doupan paste and keep stirring.
- Add mushrooms, then add soy sauce and sugar to season the mushrooms.
- Add mushroom broth to the pan, bring to boil.
- At the end, add baby bok choy. Turn off the heat when the color of the leaves turn to a vibrant green.
- Boil a large pot of water to boil.
- Add a pinch of salt and noodles to the boiling water.
- After 5 minutes, when the water boils again, and the noodles become slightly tender, add a cup of cold water.
- Turn off the heat when the water boils again.
- Remove the cooked noodles from hot water, wash in iced water to remove starch