Beijing Noodle Soup with Choy Sum
Category
Soup & Stew
Servings
4 servings
Prep Time
50 minutes
Cook Time
35 minutes
Author:
Chef Martin Yan
Ingredients
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4 Dried Black Mushrooms
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1/4 pound Shrimp (medium), shelled and deviened
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1 package Egg Noodles (12 ounces)
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5 cups Chicken Broth
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2 ounces Chicken, Beef or Pork, tender, boneless and thinly sliced
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1/4 pound Choy Sum, ends trimmed
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2 tablespoons Oyster Flavored Sauce
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1 teaspoon Chile Garlic Sauce
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1 teaspoon Sesame Oil Nori (Japanese Seaweed), thinly sliced for garnish
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1 tablespoon Soy Sauce
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1 teaspoon Rice Wine or Dry Sherry
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1 teaspoon Cornstarch
Marinade
Directions
Soak mushrooms in warm water to cover until softened, about 15 minutes; drain. Trim and discard stems.
Thinly slice caps. Cut shrimp in half horizontally.
Combine marinade ingredients in a bowl.
Add shrimp and stir to coat. Let stand for 10 minutes.
Cook noodles in a pot of boiling water according to package directions.
Drain, rinse with cold water, and drain again.
Place broth in a 2 quart pot; bring to a boil. Add beef, mushrooms, and choy sum.
Reduce heat to low, cover, and simmer for 3 minutes.
Add shrimp and simmer. Add noodles, oyster flavored sauce, chili garlic sauce, and sesame oil; cook until heated through. for 1 minute.
Ladle into individual bowls and garnish with Nori.