Seaweed Noodles Recipes

Steps:

• First heat the water in a teakettle.
• Next, place the seaweed in a small bowl and add water.
• Depending on the exact seaweed you have, you may be adding more or less water then the recipe states.
• You should be add just enough to hydrate (or dampen) the seaweed.
• Turn the seaweed to achieve an evenly dampened texture.
• Allow the seaweed to soak for 5 to 10 minutes.
• All of the water should be absorbed by the seaweed.
• If you add too much water, the natural flavor of the seaweed will be lost.
• Next, cut the moist seaweed on a cutting board into 2-inch strips and place them in a bowl.
• Add the other ingredients to the bowl and mix well.

Steps:

• In a large Dutch oven or heavy-bottomed pot, heat 2 tablespoons of neutral oil over medium. Add mushrooms and ¼ cup of the scallions, and season with salt and pepper. Cook, stirring occasionally, until softened, about 3 minutes. Add garlic and stir until fragrant, 30 seconds. Add miso and soy sauce, and cook over medium-low, stirring constantly, until the mushrooms have absorbed the liquid and the miso is caramelized and deep golden brown, about 2 minutes.
• Add 8 cups of water and the seaweed, and bring to a boil over high heat, stirring to dissolve the miso and lift up any browned bits on the bottom of the pot. Partly cover, reduce heat to medium and simmer until mushrooms and seaweed are tender and broth is slightly reduced, about 15 minutes. Season to taste with salt.
• Meanwhile, bring a large saucepan of water to a boil, and cook noodles according to package instructions. Drain and immediately divide among 4 bowls.
• Reduce heat to medium-low and crack the eggs into the pot with the broth, leaving some space in between the eggs. Cover and poach until whites are just set and yolks are still runny, about 3 minutes.
• As the eggs cook, combine the remaining ½ cup scallions, remaining 2 tablespoons neutral oil, sesame oil, sesame seeds and ginger in a small bowl, and season with salt. Mix well.
• Divide the broth and eggs among the bowls. Drizzle each with some of the sesame-ginger sauce, and serve warm.