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
- 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.