avi: Made this when I was about... oh, 13? 14? >_> (Default)
Mushroom Noodle Soup

Cooking time: ~5 minutes, plus 20 minutes beforehand to let the stock develop

  • ~6 dried shiitake mushrooms
  • 1 dried noodle cake
  • 1 tablespoon soy sauce
  • 1 tablespoon cooking rice wine or mirin
  • 1 teaspoon sesame oil
  • optional: a few drops (to taste) hot sauce
  • optional: ~4 wantons
  1. 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.
  2. 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.
  3. Optional: prepare wantons.
  4. Put stock, soy sauce, cooking wine, sesame oil and hot sauce in a small pot. Heat to boiling, add noodles.
  5. While the noodles are cooking, slice the shiitake into thin strips. Add the shiitake (and wontons if you're using them) to the pot.
  6. Cook until the noodles are soft.
  7. Serve! Serves 1 as a meal, or 2 as entrees.
avi: Made this when I was about... oh, 13? 14? >_> (Default)
This is what I eat for breakfast most mornings :D Sometimes I only finish half, so I'll save the other half for lunch. I usually just measure the sauces by shakes (number of times I shake the bottle over the wok), but since [livejournal.com profile] stella8h8chang requested it, I did the shakes over a measuring cup this time ^_^

Breakfast Noodles (udon + tofu)

  • 400 g udon
  • 350 g hard tofu
  • 1 tbsp pure sesame oil
  • 1/6 cup soy sauce (I use LKK Premium Soy Sauce)
  • 1/4 cup mirin
  • 1/4 cup water
  1. Add sesame oil to wok, turn on high to preheat oil.
  2. Cut tofu into 1 cm cubes.
  3. Once oil is ready (moves freely around the wok when turned), add tofu. Stir-fry until the tofu is yellow-brown.
  4. Add udon, water, soy sauce and mirin (in that order). Stir-fry until all the liquid is gone.
  5. Serve! Feeds 2.
Optional variations:
  • Add some lemon juice to the sauce for a tangier flavour.
  • Swap out a few tablespoons of soy sauce for dark soy sauce, for more of an indochinese feel to the final product.
avi: Made this when I was about... oh, 13? 14? >_> (Default)
Okay so. I posted this up quiiiiiiiiiiite a while ago on the vegancooking community on lj. The recipe has evolved a bit since then, but I thought I'd put it up here anyway so I can keep track of it. I've also come up with a more Thai-style variation of the sauce, so I'll post that up soon :D

Satay stir-fry )


avi: Made this when I was about... oh, 13? 14? >_> (Default)

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