Serves: 1 person
Time: 30 minutes
Ingredients:
2 large garlic cloves
1 tsp chili bean sauce/paste (La Doubanjiang)
3 tbs brown miso paste
1 tbs sugar
1 tbs mirin (optional)
4 cups (1 L) vegetable stock / water
1 tsp salt
¼ tsp white pepper
1 packet Plain Youmee Noodles
1 egg
1 firm spiced tofu
1 tbs sesame oil
4 shiitake mushroom
Baby bok choy
Garnish:
Nori sheet
Spring onion
Method:
- Bring a medium pot of water to boil. Add the Plain Youmee Noodles and cook until just tender, 2 to 3 minutes. Drain in a colander and immediately rinse the noodles well with cold water. Shake the colander to remove excess water. Set aside.
- Soak the dried shiitake mushroom in hot water for 10 minutes and then proceed to slice them thinly or have it whole.
- Boil refrigerated eggs in hot water for 7 minutes for a runny yolk. After 7 minutes, put it under running cold water to stopthe cooking process; peel and half the eggs.
- Cube the spiced tofu. If spiced tofu is not available, you can purchase firm tofu and stir fry it lightly with hoisin sauce.
- Mince garlic.
- In a medium pot, heat up sesame oil and lightly fry the garlic until it turns brown.
- Add chili bean paste and miso paste, continue frying.
- Add sugar.
- Add mirin (if using), stock, salt and pepper.
- Keep the soup simmering.
- Blanch the baby bok choy.
- Prepare noodles in a bowl. Pour the soup and top it with the tofu, mushrooms, egg, bok choy and garnish with nori and spring onions.
