(serves 4)
Everything is so fresh in HK, fresh shiitake mushrooms, oyster mushrooms, fresh tofu (it was still warm when i got it in my hand!) and delicious green vegetables that are just so much sweeter than what you get in Australia! After several days of eating out, it was time for a bit of a healthy cleansing of the palate with this simple noodle soup! Also, good for my diabetic grandma after all the feasting on lobster in cheese sauce and prawns.. although i always forget that eating way too much of healthy thing is still not the best!
Prep time: 10 min
Cooking time: 10 min
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| Lucky tofu?? |
200g mung bean vermicelli (glass) noodles
1 fresh tofu
150g shiitake mushrooms
100g oyster mushrooms
1 batch baby choy sum
200 mL chicken stock (home made or from a can)
200 mL water
Soy sauce, sesame oil to taste
Toasted sesame seeds
Method:
1. Soak the vermicelli noodles in cold water for 10 minutes, or until soft. Drain.
2. Cut the tofu into 2cm squares
3. Slice the mushrooms into bite-size pieces
4. Wash the choy sum and leave in the collander.
5. Bring the stock to the boil, add the mushrooms and tofu. Then add the choy sum, soy sauce and sesame oil to taste and cook for 2-3 minutes.
6. Add the noodles and keep on the heat for another 1-2 minutes until the noodles are cooked.
7. Remove from the heat and serve with toasted sesame seeds and a dash of sesame oil on top!
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