Empty My Fridge
The Spicy + Creamy Soup Recipe any NOODLE HEAD CAN MAKE!
Ingredients
- Noodle115 g
- Coconut cream½ cups + 2 tbsp
- Tenderstem broccoli40 g
- Oyster mushroom50 g
- Water chestnut5
- Baby corn3
- Doubanjiang1 tbsp
- Soy sauce½ tbsp
- Maple syrup1 tbsp
- Vegetable broth2 cups
- Scallion · chopped1 tbsp
- Sesame seed2 tsp
- Chili pepper
- Chili oil1–2 tbsp
Instructions
- Bring water to a boil, pour it over the vermicelli noodles and soak for about 5 minutes, stirring gently so they don't stick.
- Heat a saucepan over medium heat, add 2 tablespoons of coconut cream and cook for 2 to 3 minutes.
- Add the broccolini and oyster mushrooms and sauté for 4 to 5 minutes. Then add the water chestnuts and baby corn and sauté for a couple more minutes.
- Stir in the doubanjiang, then add 1/2 cup of coconut cream and stir.
- Add the soy sauce, maple syrup and vegetable stock, raise the heat and bring to a boil.
- Drain the noodles and place them in the serving bowl.
- When the soup boils, carefully pour it over the noodles.
- Garnish with green onions, sesame seeds, chili threads and chili oil.
Summarized from Yeung Man Cooking's video. Watch it for the details.
More recipes with
ScallionMushroomBroccoliTenderstem broccoliCoconut creamBaby cornOyster mushroom
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