Shiitake mushrooms, a few different vegetables, garlic-black bean sauce, and glass noodles make this soup packed with great flavors and nutrients. Enjoy it with a refreshing and light salad aside.
YIELD
2 servingsPREP
20 minCOOK
20 minREADY
60 minIngredients
Directions
Add 4 cups of water and black bean sauce into a medium pot and bring to a boil at high heat.
Add the garlic, ginger and scallions, carrots, wood ears if using, both mushrooms, potatoes, and tofu.
Bring to a boil again, reduce the heat to medium-low or low to maintain a gentle simmer for about 12 minutes until the potatoes are almost soft, and the carrots are tender.
Add the glass noodles, and boil for about 10 minutes over medium heat until the noodles are soft.
Add the bok choy, and cook for another 2 to 3 minutes or so until the bok choy are tender.
Season the stew with more black bean sauce, rice vinegar and sesame oil to taste if needed.
Remove from the heat and stir in rice vinegar and sesame oil.
Stir in cilantro and serve warm with scallions sprinkled on top.
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