Mushroom Noodle Soup (Mo Gu Miantiao Tang)
A base of homemade chicken and shiitake mushroom stock makes the broth for this soup luxuriously rich.
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Cooking tools:
- Fine-mesh sieve
- Saucepan
- Skillet
- Stove
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring cup
- Measuring spoon
- Colander
- Whisk
- Spatula
- Wooden spoon
- Paper towel
- Serving bowl
Ingredients
- 2 tbsp. canola oil
- 1 lb. chicken wings
- 4 scallions, cut into 1″ pieces
- 3 cloves garlic, smashed
- 1 (2″) piece ginger, thinly sliced
- 10 dried shiitake mushrooms
- 8 oz. slab bacon, cut into 1/4″ matchsticks
- 4 scallions, finely chopped
- 2 cloves garlic, minced
- 1 (3″) piece ginger, minced
- 3 tbsp. soy sauce
- 1 tbsp. rice vinegar
- 1 lb. Chinese egg noodles
- 1 cup canola oil
- 3 red-skinned potatoes, cut into 1/2″ cubes
- 1⁄2 mirliton (chayote squash), cut into 1/4″ matchsticks
- 2 eggs, lightly beaten
- Asian chile paste, such as sambal oelek, for serving
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