Dan Dan Noodle Soup (Vegetarian)

Method7 steps · about 15 min

1. 1

   Step 1: Put all the prepared vegetable stock, five cups of water, minced garlic, minced ginger (2 tsp) and sugar (2 tsp) in a large pot. Bring to the boil.

   Uses 4 cups (1 litre) prepared vegetable stock · 5 cups water · 3 large garlic cloves, minced · 2 tsp minced ginger · 2 tsp sugar

2. 2

   Step 2: While the stock heats, mix the soy sauce (3 tbsp), cornstarch (2 tsp), sesame paste or tahini (2 tbsp), black vinegar, chili-bean sauce and sesame oil (1 ½ tsp) in a small bowl. Wash and prepare the vegetables: peel and thinly slice the carrots (2 medium), cut broccoli into bite-size florets, and separate the bok choy (4) stems and leaves and cut both into bite-size pieces. Wash the fresh bean sprouts (1 ½ cups) and chop the scallion (1). Keep all these vegetables separate from the mixed sauce.

   Uses 3 tbsp soy sauce · 2 tsp cornstarch · 2 tbsp sesame paste or tahini · 4 tbsp Chinese black vinegar · 2 tsp vegetarian chili-bean sauce, adjust heat to taste · 1 ½ tsp sesame oil · 2 medium carrots, peeled and sliced diagonally · 4 bok choy, stems and leaves separated

   
3. 3

   Step 3: Stir all the mixed sauce into the hot stock until dispersed. Taste, then return to the boil.

   Uses All the prepared stock · All the mixed sauce; keep the prepared vegetables separate

4. 4

   Step 4: Add all the dried rice-stick noodles (400 g) to the boiling soup. After about 1 minute add the prepared carrots and broccoli; after another 1 minute check the noodles. Follow their packet guidance, stopping a minute or two short of fully cooked because they will soften further in the bowls. Cook longer if needed for the particular noodles and vegetables; do not remove them while still hard. Remove from the heat and stir in all the bok choy stems.

   Uses All the seasoned stock · 400 g dried rice-stick noodles · All the prepared carrots and broccoli · All the prepared bok choy stems; reserve leaves

5. 5

   Step 5: Divide the noodles and cooked vegetables between four bowls, leaving the soup liquid in the pot. Top each with a share of the prepared bok choy leaves and bean sprouts.

   Uses All noodle and vegetable solids lifted from the soup; retain broth · All the prepared bok choy leaves and bean sprouts

6. 6

   Step 6: Ladle the retained hot soup over the vegetables and noodles in all four bowls, then garnish with the chopped scallion.

   Uses All four filled bowls · All the soup liquid left after lifting out the noodles and vegetables · All the chopped scallion

7. 7

   Step 7: If desired, finish with a little chili oil and extra vegetarian chili paste to taste. Serve hot.

   Uses All four finished bowls · Chili oil, optional to finish · Extra vegetarian chili paste, optional to finish