Ingredients
Equipment
Method
To Make Noodles Soup
- Wash and Prep all the vegetables.
- Make Bundle Herbs by wrapping the herbs and spices in muslin cloth except the Chinese five spices.
- Add 2800ml Water into a pot, When the water starts to get hot add the bundle of herbs and pink salt.
- When the water is boiling add Shiitake, Carrot, Onion, Lemongrass, Pickle garlic, Celery root or stalks and Pandan.
- Turn to low heat and simmer for 20-25 minutes.
- When it half way through add Chinese 5 Spices and coconut palm sugar.
- After simmer for 20-25 minutes, flavors with light and dark soy sauce.
- Scoop out shiitake mushrooms and strain the soup with strainer and set aside.
To Prepare Noodles
- Wash all vegetables, Pick the holy basil leaves out from the stems then cut morning glory into bite size.
- Soak the dried white fungi and textured soy protein for 10-15 minutes.
- In the meantime blanch the beansprouts and morning glory together. Add into cold water and then drain it and leave it to dry. Leave some raw bean sprouts for garnish.
- Diced tofu and fried in rice bran oil until golden brown then seasoning with light soy sauce.
- Drained textured soy protein and fry in a saucepan with the remaining rice bran oil and seasoning with light soy sauce.
- Drained dried white fungi and blanch for 2-3 minutes in boiling water then rinse and strain it.
- Cooked noodles, rinse in cold water and strain it then mixed with crispy garlic and olive oil.
To Serve
- Heat up the soup by bring it to boil one more time before serving.
- Add cooked morning glory and bean sprouts into the bottom of the bowl and leave some for garnish on top.
- Plate noodles into the bowl and pour hot soup over noodles.
- Garnish with raw bean sprouts, holy basil, fried tofu and textured soy protein, lime wedge and white fungi.
- Sprinkle on chili flakes, crispy garlic and white pepper.
- You can adjust the flavor as your preference by adding more light soy sauce, lime or vinegar, sugar and chili flakes.
- Enjoy!
