Mushroom Noodle Soup

thewoksoflife.com

Matt J

subheading: FOR THE SOUP:

2 ounces dried shiitake mushrooms

(about 1½ cups dried, 3 cups rehydrated; I used a mix of small 1-inch/2.5cm mushrooms and larger 2-inch/5cm mushrooms)

0.7 ounce dried wood ear mushrooms

1 tablespoon neutral oil

2 slices ginger (⅛-inch/3mm thick, 2-inches/5cm long, smashed)

3 large garlic cloves (smashed)

2 cubes white fermented bean curd (about 2 tablespoons)

1 teaspoon dark soy sauce

1 tablespoon light soy sauce

½ teaspoon salt

2 scallions (cut in half)

1 large carrot (cut into big chunks)

1 5×5-inch/13x13cm piece dried kelp (AKA kombu, rinsed-be careful; one piece that looks like it is thin can unfurl to double its width)

Salt (to taste)

subheading: FOR THE BRAISED MUSHROOMS:

1 tablespoon neutral oil

1 inch lump rock sugar (or 2½ teaspoons granulated sugar)

7 ounces fresh king oyster mushrooms cut into ¾-inch/2cm chunks (7 ounces/200g = about 1 ½ cups)

1 tablespoon Shaoxing wine

2 tablespoons light soy sauce

1 tablespoon dark soy sauce

1 teaspoon sesame oil

¼ teaspoon white pepper

2 teaspoons cornstarch (mixed into a slurry with 2 tablespoons water)

subheading: FOR THE NOODLES:

1 pound fresh thin white wheat noodles

(or substitute 1 pound/450g fresh noodles with 10 ounces/280g dried noodles)

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