Mo Gu Mian Tiao Tang White Wind Mushroom Noodle Soup Recipes

Steps:

• Heat the oil in a large saucepan and saute the onion and garlic until the onion is tender.
• Add the chicken and cook about 5 minutes.
• Stir in the mushrooms and cook for another minute.
• Add the stock and seasoning and bring to the boil.
• Reduce heat and simmer for 10 minutes.
• Stir in the noodles and simmer another 5 minutes until they are tender.
• Stir the green onions through the soup.

Steps:

• Bring the mung beans and the water to a boil in a pot; cook at a boil until the beans are soft, about 40 minutes. Mash the beans; set aside.
• Heat the olive oil in a large pot; cook and stir the onion and garlic in the hot oil over medium heat until softened, 5 to 7 minutes. Add the pork; season with salt and pepper. Continue cooking the mixture another 3 minutes. Gently stir the prawns into the mixture; cook 2 minutes more. Add the tomatoes; cook another 3 minutes. Reduce heat, and pour the chicken broth over the mixture; allow the mixture to simmer in the broth for 5 minutes.
• Add the mashed beans to the soup; mix well. Cook another 5 minutes, stirring frequently to prevent any of the mixture from sticking to the bottom of the pot. Add more chicken broth or water if the soup is too thick. Stir the spinach leaves into the soup and cook 2 minutes more before serving hot.

Steps:

• Heat 1 tablespoon of vegetable oil in a wok or large skillet over high heat until it begins to smoke. Stir in the fresh mushrooms, broccoli, bamboo shoots, water chestnuts, and straw mushrooms. Cook and stir until all the vegetables are hot, and the broccoli is tender, about 5 minutes. Remove from the wok, and set aside. Wipe out the wok.
• Heat the remaining tablespoon of vegetable in the wok until it begins to smoke. Stir in the garlic, and cook for a few seconds until it turns golden-brown. Add the chicken, and cook until the chicken has lightly browned on the edges, and is no longer pink in the center, about 5 minutes. Stir together the cornstarch, sugar, soy sauce, oyster sauce, rice wine, and chicken broth in a small bowl. Pour over the chicken, and bring to a boil, stirring constantly. Boil for about 30 seconds until the sauce thickens and is no longer cloudy. Return the vegetables to the wok, and toss with the sauce.

Steps:

• If sesame powder is not available, blend/process sesame in food processor or blender just before oil appears.
• In a pot, combine the milk, sugar and sesame powder. Stir a little to combine.
• Over medium heat, stir the mixture with a wooden spoon. Be careful so that the mixture will not burn or stick.
• Change to lower heat after about 2-3 minutes. STir carefully with wooden spoon.
• When the mixture changes, the sesame is well-bleneded, turn the heat to the lowest until the mixture thickens.
• Pour into molds/cups.
• The author quotes in Japanese "Don't feel to rushed, but if you spend oto much time, it will quickly solidfy and become really funny looking. It will turn to stone, so work quickly.".
• For Vegan use only the soy milk.

Steps:

• Heat half the oil in a frying pan over a medium heat. Add the mushrooms and fry for 5-6 mins, or until golden. Transfer to a bowl using a slotted spoon and set aside. Add the remaining oil to the pan and fry the tofu for 3-4 mins, or until evenly golden.
• Mix the miso paste with 325ml boiling water in a jug. Cook the noodles following pack instructions, then drain and transfer to a bowl. Top with the mushrooms and tofu, then pour over the miso broth. Scatter over the spring onions just before serving.

Steps:

• Rinse the chicken under cool water, cut away any fat around the cavity opening, and place the chicken in a large bowl. In a small bowl, combine the rice wine, ginger, and green onions.
• Brush the outside of the chicken with the wine mixture and place the remaining contents of the small bowl in the chicken cavity. Put the chicken in a cool place and let marinate for 2 hours.
• Preheat the oven to 400 degrees F. Spread the salt evenly in a Dutch oven that is slightly larger that the chicken and bake for 10 minutes. Remove the salt from the oven but leave the oven on.
• Place the chicken on a dry surface and rub the spice mixture all over the chicken. Wrap the chicken in cheesecloth.
• Carefully pour all but 1 inch of the salt (about 6 cups) into a heatproof bowl. Set the chicken in the pot, breast up, and cover completely with the reserved hot salt. Make sure the chicken is completely covered with a layer of salt. Bake covered for 1 hour.
• Remove the chicken from the oven and let rest for 30 minutes. While chicken is resting, make the sauces. When chicken is done resting, discard the salt, unwrap and use a cleaver to chop the chicken into chopstick-friendly pieces. Serve with dipping sauces.
• Chili Sauce: In a small bowl, combine the water with the chili sauce, vinegar and sugar; stir to dissolve the sugar. Let stand for at least 15 minutes and stir before serving.
• Garlic Sauce: In a small bowl, combine the vinegar, garlic and sugar; stir to dissolve the sugar. Let stand for at least 15 minutes and stir before serving.
• Ginger Sauce: Put the ginger in a small heatproof bowl. Heat the oil in a small saucepan until it sends up a wisp of smoke, then pour it over the ginger and stir. Stir in the salt. Serve warm or at room temperature.

Steps:

• Heat butter in medium sized stock pot over medium-low heat. Saute onions in butter until tender, about 20 mins, stirring occasionally.
• In a medium sized mixing bowl, toss chicken chunks with 1 tsp lite salt, white pepper, poultry seasoning.
• Put olive oil in with onions, and add seasoned chicken to tender onions. Cook chicken about 5 minutes over medium heat.
• Add mushrooms and parsley to chicken/onions and saute for about 5-7 mins, til mushrooms are becoming tender.
• Add chicken stock, worcestershire sauce, and stir. Bring to a boil.
• Add water. You may add as much or little liquid as you desire.
• Bring to a nice boil, then reduce heat and simmer for ten minutes.
• Taste broth -- season to suit your taste with lite salt as needed.
• Add egg noodles.
• Continue simmering over low heat for 15 or 20 minutes
• Allow to cool for 10 minutes, and serve with toppings of your choice or with no toppings.
• I topped our soup in the individual bowls with about 5 garlic-cheese croutons with about one T of shredded mozzarella on top of that. Yum!

Steps:

• Heat oil in a 6-qt saucepan over medium-high heat. Brown wings (8 minutes). Add scallions, garlic, ginger and water and bring to a boil.
• Reduce heat to medium-low, and simmer until chicken falls off the bone, (1 hour). Pour broth through a fine strainer, discard solids and set broth aside.
• Meanwhile, place mushrooms in a large bowl and pour 4 cups boiling water over. Let sit until softened (15 minutes). Drain mushrooms, reserving soaking liquid. Finely chop mushrooms and set aside.
• Heat oil in a 10 inch skillet over medium-high heat. Working in batches, add potatoes and fry until lightly browned and cooked through (10 minutes). Transfer to paper towels to drain and set aside.
• Add mirlitons to oil and fry until soft (30 seconds). Transfer to paper towels to drain and set aside.
• Drain off all but 2 tbsp of oil and return to medium heat. Add eggs and swirl skillet to make an omelette. Cook, turning once, until just cooked through (2 minutes). Transfer to a cutting board. Roll up omelette like a cigar and cut crosswise into 1/4 inch thick strips. Set aside.
• Return saucepan to medium-high heat. Add bacon and cook, stirring, until crisp (14-16 minutes). Add scallions, garlic, and ginger and cook, stirring, until soft (8 minutes). Add mushrooms and cook until liquid is evaporated (6 minutes).
• Add reserved broth and mushroom soaking liquid. Bring to a boil. Add noodles and cook, stirring occasionally until al dente (7 minutes). Stir in soy sauce and vinegar.
• To serve, divide noodle soup among 8 large serving bowls and top each with potatoes, mirliton, and egg strips. Serve with chile paste.