Hui mian noodle soup
Chinese Cooking Demystified · ♥ 2.4K likes · 69.6K views · 7 min video
Read about wheat noodles in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- ¼ cup oil
- 3 cloves garlic
- 2 inches ginger
Heat a quarter cup of oil in a pot over a high flame, add the minced garlic and ginger and fry about thirty seconds until fragrant.
Hui mian soup base
- 2 whole tomatoes
- 1 tbsp tomato paste
Add the peeled diced tomatoes, mix, add the tomato paste and keep frying over a high flame until the tomatoes have mostly broken down and it looks saucy.
- 1 tbsp liaojiu
- 1 tbsp light soy sauce
Swirl a tablespoon of Shaoxing wine over the spatula and around the sides of the wok, mix, then do the same with a tablespoon of light soy sauce.
- 5 g dried wood ear mushroom
- 100 g firm tofu
Toss in the reconstituted wood ear mushroom, mix, add the cubed firm tofu and cook about thirty seconds.
Add four cups of water, season with a teaspoon of five spice powder and a teaspoon of salt and bring to a boil.
- 4 cups water
- 1 tsp five spice powder
- 1 tsp salt
- noodles
Cover, drop to a medium flame and simmer 15 minutes.
- 70 g baby bok choy
- 2 whole eggs
- 1 whole mild chili
Add the sliced baby bok choy, two scrambled eggs and the sliced mild chili, mix, taste and add more salt if needed.