This Sino-Thai recipe is prepared here as a vegetarian one-meal dish. Its beauty is in its simplicity. The combination of tender tofu and bamboo shoots with crispy noodles is fantastic !
100 g egg noodles
150 g tofu, sliced
15 g wood hear mushrooms, sliced
75 g pickled bamboo shoot, shredded
3 tablespoons wheat flour
3 tablespoons water
300 ml stock
2 tablespoons soy sauce
1 pinch salt
1 tablespoon mushroom sauce
1 teaspoon sesame oil
1 teaspoon sugar
1 teaspoon white peppercorn, freshly ground
1 egg white
1 coriander sprig, to decorate
Vegetable oil, to fry
Dissolve wheat flour in water. Reserve.
Bring the stock to a boil. Add the flour mixture. Whisk to dissolve it well.
Then add tofu, mushrooms, bamboo and seasoning (soy sauce, salt, mushroom sauce, sesame oil, sugar and ground peppercorn). Cook for about 5 minutes on medium heat. Pour the egg white into the soup and mix well. Remove from the heat.
While the soup is cooking, boil half of the egg noodles (50 g). Its takes in average 3 minutes to cook egg noodles but it may deffer depending on which kind of noodles you use, so refer to the packaging. Then drain and add to the soup. Taste the soup to adjust the seasoning.
Form 2 nests with the remaining egg noodles (50 g), and fry until golden. Take care, they burn very fast! Frying until golden will take only about 30 seconds.
Transfer the noodles on a serving plate and the soup in bowls. Decorate with coriander sprigs. Enjoy your soup with crispy noodles.
Variant : the tofu can be fried, about 1 minute on each side. Drain on kitchen paper and add to the soup when the soup is cooked.