Ingredients with Measurements:
- 8 oz. dried tāng fěn (glass noodles)
- 1 cup sliced mushrooms (shiitake or button)
- 1/2 cup sliced bamboo shoots
- 1/4 cup sliced scallions
- 2 cloves garlic, minced
- 2 tbsp. vegetable oil
- 4 cups vegetable broth
- 2 tbsp. soy sauce
- 1 tbsp. rice vinegar
- 1 tsp. sesame oil
- Salt and pepper to taste
Special equipment needed: None
Step-by-step instructions:
1. Soak the tāng fěn in warm water for 10-15 minutes until softened. Drain and set aside.
2. In a large pot or wok, heat the vegetable oil over medium-high heat. Add the garlic and scallions and sauté for 1-2 minutes until fragrant.
3. Add the mushrooms and bamboo shoots and sauté for another 2-3 minutes until tender.
4. Pour in the vegetable broth, soy sauce, rice vinegar, and sesame oil. Bring to a boil.
5. Add the soaked tāng fěn to the pot and stir to combine. Reduce heat to low and simmer for 5-7 minutes until the noodles are cooked through.
6. Season with salt and pepper to taste.
7. Serve hot and enjoy!
20-25 minutes
5. Temperature: Medium-high heat for sautéing, low heat for simmering
Serving size: 4
Nutritional information:
- Calories: 180
- Fat: 7g
- Carbohydrates: 24g
- Protein: 6g
- Sodium: 900mg
- Fiber: 2g
Substitutions for ingredients:
- Any type of mushroom can be used
- Canned bamboo shoots can be substituted for fresh
- Chicken or beef broth can be used instead of vegetable broth
- Tamari can be used instead of soy sauce for a gluten-free option
Variations:
- Add sliced carrots or bell peppers for extra color and flavor
- Use chicken or beef instead of mushrooms for a meatier version
- Add a beaten egg to the soup for a more filling meal
Tips and tricks:
- Be sure to soak the tāng fěn in warm water before cooking to ensure they cook evenly
- Adjust the seasoning to your taste preferences
- Add more broth if you prefer a soupier consistency
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days
Reheating instructions:
- Reheat in a pot on the stove over low heat until heated through
Presentation ideas:
- Serve in individual bowls with a sprinkle of sliced scallions on top
Garnishes:
- Sliced scallions
Pairings:
- Steamed rice or crusty bread
Suggested side dishes:
- Steamed vegetables or a side salad
Troubleshooting advice:
- If the soup is too thick, add more broth or water to thin it out
- If the noodles are too chewy, simmer for a few more minutes until cooked through
Food safety advice:
- Be sure to properly store and refrigerate leftovers to prevent foodborne illness
Food history:
- Tāng fěn is a type of Chinese noodle made from mung bean starch and is commonly used in soups and stir-fries
Flavor profiles:
- Savory, umami, slightly sour
Serving suggestions:
- Serve hot as a main dish for lunch or dinner
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Chinese