What you'll need:
- 3 cups No Yolks Broad Noodles
- 2 tablespoons canola oil
- 6 green onions, thinly sliced, white parts only
- 2 teaspoons sesame oil
- 1/2 inch piece of ginger, or 1 tsp grated
- 1 tablespoons chili garlic paste
- 4 tablespoons low -sodium tablespoons soy sauce
- 1 whole lotus root, peeled and sliced
- 14 cups low sodium vegetable broth
- 2 tablespoons Chinese cooking wine
- 1 tablespoon coconut sugar
- 2 star anises
- Black or white pepper
- 4 small-sized pak choy, washed and sliced in half length way
- 7 oz mushroom
- 14 oz firm tofu
- 1/2 cup coriander
- 1/2 cup of mint
- 1/2 cup of bean sprout
How it's made:
1. In a small mixing bow, combine chopped green onions, soy sauce, sesame oil and a dash of pepper together. Set aside.
2. Heat 2 tablespoon of canola oil in large soup pot over medium high heat until the oil starts to smoke, add the chili garlic paste, grated ginger, and the rest of the spring onions. Stir fry until fragrant, about 3-4 mins.
3. Add garlic paste, lotus root slices, 8 cups of vegetable stock to the soup pot, Chinese cooking wine, coconut sugar, and star anises. Bring the stock to boil and lower the heat to low, cover and let it simmer for about an hour. The soup liquid should reduced around by 1/3 afterwards. Take out the lotus root slices and set aside.
4. Add 4-5 cups of vegetable stock to the soup to taste. Bring it to boil and turn off the heat.
5. Bring a pot of water to boil, and blanch pak choy, mushroom and tofu. Take out the vegetables and tofu, and set aside. In the same pot, cook the No Yolks noodles according to manufactures instructions.
6. When the noodles are almost ready, divide the soup stock and the green onion mixture (from step 1) into four large soup bowls.
7. Divide the strained noodles into the four bowls and top with lotus slices, blanched vegetables, tofu, coriander, mint, and bean sprout. And serve.