Soy Sauced Bean Curd Knots Black Fungus Buckwheat Noodle Soup
Soy Sauced Bean Curd Knots Black Fungus Buckwheat Noodle Soup
1 pack Bean curd knots (200g)
15 flowers Black fungus (20g)
3 star anise
200ml Plant based vegetable stock Beef style
1-2 Bok Choy
Buckwheat noodles 300g or suit
3 tsp Dark soy sauce
Salt ½ tsp to cook noodle, ¼ tsp for Bok choy soup
½ tsp oil
½ tsp sugar
Water 250ml to cook bean curd knots, 400ml to cook Bok choy soup, 2 litres to cook noodles
1. Soak black fungus with hot water at least one hour before hand.
2. Use basket to wash soaked black fungus may leak out the impurities.
3. Cut the centre of Bok choy into half. Cut their ends off.
4. The Chinese traditional herb star anise suits soy sauced bit sweet (红烧) style.
5. Stir once or twice during the cooking of bean curd knots.
6. If your taste is not very strong. We don’t recommend to use pure stock for the soup.
7. You may use water instead of the stock to cook the Bok choy soup if your taste is light.
8. There are salt already in plant based stock in beef style, no need to put much salt in the soup.
9. Recommend to cook both noodles and the soup at same time.
10. When bean curd knots are cooked, they may be eaten for couple days.
11. Add salt to noodle pot will make the noodles tasty and blend with soup and veggies.
1. Soak black fungus with hot water at least one hour before hand.
2. Take out the bean curd knots from the fridge.
3. Wash the soaked black fungus in basket.
4. Tear off Bok choy leaf by leaf. And wash them.
5. Cut black fungus into half or one third, to cut them into small pieces.
6. Cut the centre of Bok choy into half.
A. Cook the bean curd knots.
1. Fill a pot with 250ml of water. (1st pot)
2. Add bean curd knots into the pot.
3. Add black fungus.
4. Heat the pot and bring it to boil.
5. Once the pot is boiling, add 3 star anises.
6. Add 3 tsp of dark soy sauce.
7. Add ½ tsp of sugar.
8. Reduce the heat to medium low. Let it cook for 20 minutes.
9. Stir once or twice during cooking.
10. In 20 minutes, turn off the heat.
11. Pick out star anise from the pot.
12. Bean curd knots is cooked.
13. Following cooking procedure B and C may be cooked at the same time.
B. Cook noodles.
1. Add 2 litres of water into another pot. (2nd 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 boiling, add noodles.
5. Stir the noodles.
6. Keep it boiling for 10 minutes after the pot is boiling again.
7. In 10 minutes, turn off the heat.
C. Cook Bok choy soup.
1. Add 400ml of water into the third pot. (3rd pot: soup pot)
2. Heat the pot and bring it to boil.
3. Add 200ml of plant based stock in beef style.
4. Add ¼ tsp of salt.
5. Drip ½ tsp of oil.
6. Once the pot is boiling, add Bok choy.
7. Close the lid and wait for the pot to boil again.
8. When the pot is boiling again, turn off the heat.
9. Bok choy soup is cooked.
D. Serve
1. Transfer buckwheat noodles into a big bowl.
2. Add bean curd knots from procedure A on top the noodles.
3. Scoop the Bok choy soup onto the noodles and vegetables in the bowl.
4. All steps may be finished within 50 minutes besides soaking black fungus.
5. Enjoy.
