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Categories:
milk stock salt chicken oyster sauce soy sauce garlic Weipa mirin sesame oil pepper noodles eggs mushrooms Siu green onions
Viewed: 141 - Published at: 5 years agoIngredients
- 400 ml Soy milk
- 300 ml Dashi stock
- 1/4 tsp Salt
- 2 tsp Chicken stock granules
- 2 tsp Oyster sauce
- 2 tsp Soy sauce
- 1 1/2 tsp Grated garlic
- 2 tbsp Weipa
- 2 tbsp Mirin
- 1/2 tbsp Sesame oil
- 1 Pepper
- 3 servings Noodles (Chinese noodles, somen noodles, udon noodles, etc)
- 3 Seasoned eggs
- 1 Seasoned wood ear mushrooms
- 1 Char siu
- 1 Green onions, shredded nori seaweed, ground sesame seeds, cabbage, shiso leaves, cucumber, tomatoes, etc
Method
- Add all the soup ingredients into a pot, and turn on the heat to medium.
- When the edges start to bubble, simmer while stirring.
- Do not boil.
- Plunge the pot in ice-cold water to cool.
- Put in the fridge to chill, and the soup is done.
- Boil the noodles, wash under running cold water, and soak in ice-cold water to give the noodles a chewy texture.
- Drain the excess water, and serve in a bowl
- This is the hot noodle version.
