One of my favorite dishes in autumn is a nice warm bowl/pot of noodle soup. It is comfy, filling and quick to make. You can be really creative with the ingredients, I usually have one meat, at least one vegetable, one carbs and a soup base. Today these things are in my comfy bowl:
- 1 serving of Chinese style noodles (Yangchun noodles 阳春面)
- 100g beef
- 3 mushrooms
- 1 Shanghainese bok choy
- 2 tablespoon fermented bean paste
- 1 clove garlic
- sesame oil
- salt, sugar to taste
- Bring the water to a boil. Cook the noodles until al dente. Drain the noodles and set aside.
- While waiting, slice the beef and mushroom. Chop the bok choy into 2 cm chunks. Mince the garlic.
- Boil 500 ml water. Add beef, mushroom, bok choy and garlic into the pot. Stir in the bean paste. Drizzle some sesame oil.
- After the soup is boiled, add the cooked noodles. Add salt and sugar to taste.
- You may cook the noodles and other ingredients altogether. I cook the noodles separately to ensure that they are not overcooked. Also, after cooking and draining the noodles, there will be less preservatives remain in the noodles.
- I had this a lot when I was a kid. The noodle and bok choy are both typical Shanghainese ingredients.
- The Chinese fermented bean paste is called Doubanjiang. They are made differently than the Korean Doenjang or Japanese Miso. They taste slightly different as well. Personally I prefer Doubanjiang with my soup.