Wednesday, March 16, 2011

Noodles and Mushroom Kelp Broth

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One of VB's favorite dishes from Taiwan is this brothy noodle with all sorts of fixings on top -- Chinese celery, minced fake meat, pickled mustard greens, bok choy, mung bean spouts, hot sauce, sesame oil. But the star of the show is definitely the mushroom kelp broth that everything is boiled in. So simple and flavorful -- just a piece of kelp with dried shiitake mushroom, slices of ginger, scallion, and some soy sauce simmering in a pot of water for an hour. The result is a perfect broth for noodles -- savory and flavorful. This is a nice, simple meal for days I'm (almost) too lazy too cook.

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