tag:dreamwidth.org,2009-05-17:344544 Avi Avi 2009-10-24T12:42:24Z tag:dreamwidth.org,2009-05-17:344544:26555 2009-08-16T05:33:24Z 2009-10-24T12:42:24Z Rose Berlin - Anyway complacent public 0 <span style="font-size: medium; "><strong>Mushroom Noodle Soup</strong></span><br /><br /><strong>Cooking time:</strong> ~5 minutes, plus 20 minutes beforehand to let the stock develop<br /><br /><strong>Ingredients:</strong><ul><li>~6 dried shiitake mushrooms</li><li>1 dried noodle cake</li><li>1 tablespoon soy sauce</li><li>1 tablespoon cooking rice wine <em>or</em> mirin</li><li>1 teaspoon sesame oil</li><li><em>optional:</em> a few drops (to taste) hot sauce</li><li><em>optional: </em>~4&nbsp;wantons</li></ul><strong>Instructions:</strong><ol><li>Place the shiitake in a bowl, cover with hot water. Since they float, you can use a second bowl to push them down under the water level. Let them stand for at least 20 minutes.</li><li>Separate the shiitake from the stock. Put the stock in a soup bowl, and top up with water until the bowl is about half full.</li><li><em>Optional:</em> prepare wantons.</li><li>Put stock, soy sauce, cooking wine, sesame oil and hot sauce in a small pot. Heat to boiling, add noodles.</li><li>While the noodles are cooking, slice the shiitake into thin strips. Add the shiitake (and wontons if you're using them) to the pot.</li><li>Cook until the noodles are soft.</li><li>Serve! Serves 1 as a meal, or 2 as entrees.</li></ol><br /><br /><img src="https://www.dreamwidth.org/tools/commentcount?user=avi&ditemid=26555" width="30" height="12" alt="comment count unavailable" style="vertical-align: middle;"/> comments