Hunan Cuisine (southern central China) is best known for it’s hot and sour flavors. It’s similar to Sichuan cuisine, but generally even spicier.
Hot and Sour Noodle Soup
Published on January 25, 2017 | By Chef Gina |
- 8 oz Brown Rice Noodles
- 2 tbsp Coconut oil
- 2 cloves Garlic, minced
- ½ tsp Fresh ginger, finely minced
- ½ tsp Dried chili flakes, to taste (or 2-3 dried Sichuan or Thai chili)
- 4 cups Vegan beef flavored broth
- ¼ tsp Ground white pepper, to taste
- 3 tbsp Chinese black vinegar
- ½ tsp Toasted sesame oil
- 1 tbsp Tamari
- ¼ cup Bok choy, roughly chopped
- ¼ cup Fresh shiitake mushrooms, sliced
- 1 small Carrot, julienned
- 3 oz Extra firm tofu, drained and pressed, diced into ½-inch cubes
- ¼ cup Bean sprouts
- 2 medium Scallions, finely chopped
- Cook the brown rice noodles according to the directions on the package. When done, drain then place them in a tray of cold water. Set aside.
- In a large stock pot, heat oil, and sauté ginger & garlic on medium heat until fragrant. Add dried chili flakes. Pour in broth and add in white pepper, Chinese black vinegar, sesame oil and soy sauce and stir for 2-3 minutes. Add all vegetables & tofu until vegetables are tender for 8-10 minutes.
- Prepare your cooked noodles in serving bowls. Add the soup and garnish with bean sprouts and scallions.