Shiitake and glass noodles soup

Glass noodles and shiitake mushrooms are a perfect match! ✨
They’re delicious stir-fried but even more delightful in a warm, comforting soup. Add some grated ginger, and you’ve got a cozy, body-warming dish! 😊

The texture of glass noodles varies depending on the type:
🌱 Chinese glass noodles (made from mung beans): Firm and delightfully slippery.
🥔 Japanese glass noodles (made from potato starch): Soft and jiggly, delivering an utterly satisfying bite.

Slice shiitake mushrooms thickly and add them to your soup for a luxurious texture and a burst of umami flavor.

Chinese

Simple

Soup

Ingredients (4 persons)

10g Dried shiitake mushroom
30g Glass noodles
100g Ground pork
a clove of Garlic (chopped)
1/2 a stick Japanese Leek(Green Onion)
3 leaves Cabbage
1/2Tbsp Sesame oil
20g Ginger (grated)
２Tbsp Chicken broth mix (Seasoning A)
800ml Water (Seasoning A)
１Tbsp Sake (Seasoning B)
１tsp Oyster sauce (Seasoning B)
a pinch of Salt and pepper (Seasoning B)

Steps

Rehydrate the dried shiitake mushrooms and slice them into thick slices. Soak the glass noodles in hot water and cut into easy-to-eat pieces.

Cut the leeks into 5 mm wide diagonal slices. Cut the cabbage into 5 mm wide strips.

Heat sesame oil in a pan and fry the garlic until fragrant, then fry the ground pork.

Next, add the spring onions and cabbage and stir-fry, then add the glass noodles and shiitake mushrooms.

Add seasoning A, bring to the boil, remove the scum, season with seasoning B, turn off the heat and add grated ginger.

Point

Dried Shiitake mushrooms should be rehydrated in cold water to make them sweeter and tastier without any messy taste.

How to Rehydrate Dried Shiitake Mushrooms for Maximum Flavor

Quick and easy rehydration for dried Shiitake

Rehydrating dried shiitake mushrooms to Super-plump.

Why does dried Shiitake make food taste better?