Mo Gu Mian Tiao Tang White Wind Mushroom Noodle Soup Recipes

WILD MUSHROOM NOODLE SOUP

Steps:

• Make the Mushroom Broth:
• Submerge porcini mushrooms in 3 quarts cold water in a large bowl. Let stand at room temperature at least 2 hours or chill overnight.
• Pour mushrooms and liquid into a fine-mesh sieve set over a wide heavy pot, gently pressing mushrooms to extract as much liquid as possible. Reserve mushrooms for another use.
• Add garlic, thyme, bay leaves, and peppercorns to pot and bring to a simmer over medium-high heat. Reduce heat to medium-low and gently simmer, stirring occasionally, until broth is reduced to 6 cups, about 1 hour. Strain broth through fine-mesh sieve into a large bowl; discard solids. Return broth to pot.
• Assemble the Mushroom Soup:
• Cook noodles in a large pot of boiling salted water, stirring occasionally, until just al dente, 7-8 minutes. Drain; rinse under cold water.
• Meanwhile, bring Mushroom Broth to a simmer over medium-high heat. Add wild mushrooms, carrots, celery stalks, scallion whites, 1 tsp. salt, and 1/8 tsp. pepper; simmer until tender, about 5 minutes.
• Add noodles and scallion greens to soup; season with salt and pepper. Transfer to a large serving bowl and top with celery leaves.
• Do Ahead
• Soup (without noodles) can be made 3 days ahead. Let cool, transfer to an airtight container, and chill.

HOMEY MUSHROOM NOODLE SOUP

Steps:

• Heat oil in a large saucepan over medium heat. Add mushrooms, onion, leek, and carrots.
• Cook,stirring frequently for 5 minutes.
• Add broth, potato, dill weed, paprika, and pepper. Bring mixture to a boil. Reduce heat to medium-low, cover and cook 40 minutes or until vegetables are tender.
• Add noodles, cook 10 minutes.
• Stir in ketchug and add salt and pepper to taste.

YU XIANG PAI GU MIAN (SICHUAN NOODLE PORK SHOULDER SOUP)

Steps:

• Heat oil in a 14 inch flat-bottomed wok or very large frying pan over medium-high heat. Add pork and cook, stirring until browned, 8-10 minutes.
• Add garlic, ginger, and chile paste. Cook, stirring, until fragrant, about 1 minute.
• Add sugar, soy, and vinegar. Cook, stirring, until sugar dissolves.
• Add 6 cups water and bring to a boil. Reduce heat to medium and cook until pork is very tender, about 2 hours.
• Return to boil, add cornstarch mixture, and cook, stirring, until slightly thickened, 1-2 minutes. Keep soup warm.
• Bring a large pot of salted water to a boil and cook noodles until tender, 3-5 minutes. Drain and divide between 6 large serving bowls. Ladle soup over noodles and garnish with scallions and pickled chiles.

YANG ROU HUI MIAN (HUI STYLE LAMB NOODLE SOUP)

Steps:

• Heat oil in large, heavy pot over medium. Add ginger and garlic. Cook, stirring occasionally, until softened, about 5 minutes. Raise heat to medium-high.
• Add meat; brown all over. Stir in salt, then tomatoes. Lower heat to medium. Cook, stirring occasionally, 5 minutes.
• Add water. Raise heat to high; bring to boil. Lower heat to medium. Simmer, partially covered, 10 minutes. Stir in spinach. Cook 1 minute.
• Meanwhile, bring large pot salted water to boil over high heat. Add noodles; cook as per package instructions until tender. Drain. (If they're ready too soon, toss with a little hot water or oil to coat all surfaces and prevent from sticking.).
• Divide noodles among 4 large bowls. Divide soup evenly over each. Top each with 1 heaping tablespoon cilantro.
• Serve with remaining cilantro, vinegar and soy sauce passed separately.

CHICKEN MUSHROOM NOODLE SOUP

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.

GUOQIAO MIXIAN (RICE NOODLES CROSSING THE BRIDGE)

Steps:

• Soak the mushrooms in warm water for 20 minutes, drain, and set aside.
• Blanch the spinach briefly in boiling water, drain, and set aside. Mix the rice wine, ginger, 1/8 tsp of the salt, and the soy sauce into a marinade. Slice the chicken, fish, prosciutto and prawns paper-thin. Spread out on a serving platter and add the marinade. Let stand.
• Heat a pot of water to boiling and add the noodles. Bring back to a boil and cook uncovered until they are soft, about 4 minutes for dried noodles and 2 minutes for fresh ones. Drain in a colander and lay the spinach on top.
• Bring the chicken broth to a boil in a saucepan and add the remaining 1/2 tsp of salt, and the chicken fat. Bring to a fast boil for 1 minute. Transfer to a tureen, previously filled with hot water and then drained, and bring to the table with the platter of meats and the colander of noodles.
• Submerge four large ceramic soup bowls in the sink under hot tap water until they are very warm. Place 1/4 of the noodles in each bowl. On top of the noodles, place 1/4 of the fish, shrimp, chicken, spinach, mushrooms and prosciutto. Pour the boiling broth into the bowls and let them sit for 2 minutes. Top each bowl with a little cilantro and serve.

SESAME BLANCMANGE (IT'S BLACK!, NOT WHITE)

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.

MO GU MIAN TIAO TANG (WHITE WIND MUSHROOM NOODLE SOUP)

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.