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Doubanjiang Noodle Soup Recipe

Ingredients with Measurements:
- 8 oz. dried wheat noodles
- 2 tbsp. vegetable oil
- 2 cloves garlic, minced
- 1 tbsp. ginger, minced
- 2 tbsp. doubanjiang (spicy bean paste)
- 4 cups chicken or vegetable broth
- 1 tbsp. soy sauce
- 1 tbsp. rice vinegar
- 1 tsp. sugar
- 1 cup sliced shiitake mushrooms
- 2 cups baby bok choy, chopped
- 2 green onions, thinly sliced
- Salt and pepper to taste

Special equipment needed:
- Large pot
- Strainer
- Soup ladle

Step-by-step instructions:
1. Cook the noodles according to package instructions. Drain and set aside.
2. Heat the vegetable oil in a large pot over medium heat. Add the garlic and ginger and sauté for 1-2 minutes until fragrant.
3. Add the doubanjiang and stir-fry for 1-2 minutes until fragrant.
4. Pour in the chicken or vegetable broth, soy sauce, rice vinegar, and sugar. Bring to a boil.
5. Add the sliced shiitake mushrooms and bok choy. Reduce heat to low and simmer for 5-7 minutes until the vegetables are tender.
6. Season with salt and pepper to taste.
7. Divide the cooked noodles into serving bowls. Ladle the soup over the noodles.
8. Garnish with sliced green onions.


Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
5. Temperature:
Medium heat
Serving size:
4 servings

Nutritional information:
Calories per serving: 320
Total fat: 8g
Saturated fat: 1g
Cholesterol: 0mg
Sodium: 1200mg
Total carbohydrates: 53g
Dietary fiber: 5g
Sugar: 7g
Protein: 10g

Substitutions for ingredients:
- Dried wheat noodles can be substituted with any type of noodles.
- Vegetable oil can be substituted with any neutral-flavored oil.
- Chicken or vegetable broth can be substituted with water and bouillon cubes.
- Shiitake mushrooms can be substituted with any type of mushrooms.
- Baby bok choy can be substituted with any leafy green vegetable.
- Rice vinegar can be substituted with any type of vinegar.

Variations:
- Add cooked chicken, beef, or tofu for extra protein.
- Add sliced carrots, bell peppers, or corn for extra vegetables.
- Use different types of noodles such as udon or soba noodles.
- Add a boiled egg for extra flavor and protein.

Tips and tricks:
- Adjust the amount of doubanjiang to your preferred level of spiciness.
- Use fresh ginger and garlic for the best flavor.
- Cook the noodles separately to prevent them from becoming mushy in the soup.

Storage instructions:
Store leftover soup in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
Reheat the soup in a pot over medium heat until heated through.

Presentation ideas:
Serve the soup in a large bowl with the noodles at the bottom and the soup ladled over the top. Garnish with sliced green onions.

Garnishes:
Sliced green onions, cilantro, sesame seeds, chili flakes.

Pairings:
Steamed rice, stir-fried vegetables, dumplings.

Suggested side dishes:
Steamed buns, egg rolls, spring rolls.

Troubleshooting advice:
- If the soup is too spicy, add more broth or water to dilute the heat.
- If the soup is too salty, add more water or sugar to balance the flavor.

Food safety advice:
Make sure to cook the noodles and vegetables thoroughly to prevent foodborne illness.

Food history:
Doubanjiang is a spicy fermented bean paste that originated in Sichuan, China. It is commonly used in Sichuan cuisine to add flavor and heat to dishes.

Flavor profiles:
Savory, spicy, umami.

Serving suggestions:
Serve the soup hot with steamed rice and stir-fried vegetables on the side.

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Region: Chinese

Taste: Spicy, Umami, Savory, Tangy, Aromatic