Asparagus Black Fungus Soy Bean Sprout Premium Noodle Soup
Asparagus Black Fungus Soy Bean Sprout Premium Noodle Soup
2 bunches of Asparagus (320g)
6-8 Black fungus
220g Soy Bean Sprouts
1 box Vegetable stock (1 Litre)
300g Noodles (Fresh noodles or Dried noodles)
Salt ¼ tsp for Asparagus, ½ tsp for Noodle, ¼ tsp for Soy bean sprout soup
oil ½ tsp for Asparagus, ¼ tsp for Soy bean sprout soup
2 litre of Water to cook noodles
Sesame oil drips (optional)
1. Cook soy bean sprouts in vegetable stock make it a premium soup for noodles.
2. Allow the soup to cook for 20 minutes.
3. Cut asparagus into 6cm length.
4. To taste their fresh sweetness, do not cook asparagus for too long.
5. Use stock from the soup pot to cook asparagus and black fungus to bring up the taste feeling.
6. Add salt to noodle pot will make the noodles tasty and blend with soups and veggies.
7. Cook steps A to D at the same time will make a premium noodle soup.
8. Recommend to consume fresh soy bean sprouts within 2 days.
9. For better taste experience, enjoy the Asparagus Black Fungus Soy Bean Sprout Premium Noodle Soup right after you cook them.
1. Use cold or hot water to soak black fungus at least 1 hour before hand.
2. Following cooking steps A to D are happening at the same time.
A: Cook premium soup
1. Wash soy bean sprouts.
2. Add one box of vegetable stock into a pot (soup pot).
3. Drip ¼ tsp of oil to the stock.
4. Add ¼ tsp of salt.
5. Heat the soup pot.
6. Add soy bean sprouts into the pot.
7. Once it is boiling, reduce heat to medium high.
8. Keep it boiling for 20 minutes.
9. After 20 minutes, turn off the heat of soup pot.
B. Wash and cut Asparagus and black fungus.
1. Pour soaked black fungus into basket so the impurity may go away from basket holes. Rinse black fungus.
2. Wash asparagus.
3. Cut Asparagus into short length. Around 6cm long. Cut off their hard end.
4. Cut black fungus into small pieces.
C. Cook noodles.
1. Add 2 litres of water into another pot. (noodle pot)
2. Heat the noodle pot and bring it to boil.
3. Add ½ tsp of salt into the noodle pot.
4. Once the noodle pot is boiled, add noodles.
5. Stir noodles.
6. Reduce heat to medium high when the noodle pot is boiling again.
7. Keep boiling for 4 minutes if it is fresh noodles. For dried noodles, keep boiling for 10 minutes.
8. In 4 minutes (fresh noodles) or 10 minutes (dried noodles). Turn off the heat for noodle pot.
D. Wok cook noodle topping.
1. Heat a wok or pot.
2. Add ½ tsp of oil into the wok.
3. When oil is hot, add black fungus and stir them well.
4. Add asparagus. Give them a through stir.
5. Add ¼ tsp of salt. Stir.
6. Add soup water from the soup pot.
7. Stir asparagus and black fungus. Cover the wok with lid.
8. Reduce heat to medium high.
9. In 30 seconds, open the lid. Stir to check if they are cooked.
10. Turn off the wok heat.
E. Serve
1. Take soy bean sprouts from the soup pot for bottom veggie.
2. Take noodles from the noodle pot and put them on top of soy bean sprouts.
3. From the wok, take asparagus and black fungus on top of noodles.
4. Scoop soups from the soup pot.
5. Drip some sesame oil. (optional)
6. All steps may be completed in 30 minutes.
7. Enjoy.
