48
INGREDIENTS
2 servings of your
preferred noodles
1
1
/
2
Tbsp cooking oil
0.5-cm knob ginger,
peeled and minced
6 cloves garlic, peeled,
crushed and roughly
chopped
2–3 star anise
4–5 white peppercorns
1 stick cinnamon
2 Tbsp + 2 Tbsp
premium soy sauce
2 litres (8 cups) water or
stock
2 pieces
danggui
(Chinese angelica root),
optional
8 dried goji berries,
optional
2 red dates, optional
6–8 tofu puffs
4–6 sheets dried tofu
skin
4–6 shiitake
mushrooms, stems
removed, halved
4–6 wood’s ear fungus
1 medium king oyster
mushroom, thinly sliced
125 ml (
1
/
2
cup)
unsweetened soy or oat
milk
GARNISHES
1 spring onion or
coriander, chopped
(optional)
1 tsp white sesame
seeds
herbal soy sauce noodles
Serves 2
METHOD
1.
Cook noodles according to packet instructions and set aside.
2.
Heat oil in a pot over medium-low heat for about 2 minutes
before adding ginger and garlic and frying until fragrant.
3.
Add star anise, peppercorns and cinnamon, then fry
until fragrant.
4.
Add 2 Tbsp soy sauce, then cook until liquid is almost
reduced. This caramelises the soy sauce.
5.
Add water or stock and bring to a boil.
6.
If using, add
danggui
, goji berries and red dates. Add
another 2 Tbsp soy sauce, tofu puffs, tofu skin and
mushrooms. Cover and simmer over medium-low for
15–20 minutes.
7.
Remove from heat and add noodles and soy milk. Taste and
add more pepper and soy sauce if preferred.
8.
Garnish with spring onions or coriander and sesame seeds.
Serve hot.
NOTES
•
Other ingredients that you can use are: any type of mushroom, firm
tofu, greens like bok choy, and seitan chunks.
•
Stock is recommended to make a tastier soup. Use a light stock to
let the soy sauce and spice flavours shine.
•
The unsweetened soy milk adds body and smoothness to the soup. It
also increases protein content, which helps boost the umami level.
Other non-dairy milks like oat and almond can be used too, but
never use sweetened or flavoured ones in savoury dishes.
•
As plant milks may separate under heat, I usually let the portion
needed sit at room temperature before I start preparing the dish.
This reduces the temperature gap.
•
Allium-free options: the garlic can be omitted and replaced with
more ginger and pepper. Adding some chopped celery gives an
additional layer of fragrance to the soup. Spring onion can be
replaced with chopped coriander for garnishing.
•
Gluten-free options: swap soy sauce for tamari or liquid aminos.