Preparation time: 10 minutes
Cooking time: 20 minutes
Servings: 2 - 3
Ingredients
| 140 g | QL MUSHROOM QQ Fish Filament | |
|---|---|---|
| 120 g | cooked meehoon or noodles of choice | |
| 3 cloves | garlic | |
| 6 | dry shiitake mushrooms, soaked and keep the liquid about 200 ml | |
| 3 | cherry tomatoes, halved | |
| A handful of shimeji mushroom | ||
| 1 l | fish stock | |
| 2 | salted plums, deseeded | |
| 80 g | preserved mustard greens (xian cai) | |
| 1 tbsp | light soy sauce | |
| ½ tbsp | dark sweet soy sauce | |
| 1 tbsp | oil | |
| Salt to taste | ||
| Sugar to taste | ||
| Cornflour and water to thicken | ||
| A dash of white pepper | ||
Garnish: | ||
| Chinese celery | ||
| Red chillies, chopped | ||
Method
- Heat oil in a pot, sauté garlic and shiitake mushrooms until fragrant, add in shimeji mushroom and QL MUSHROOM QQ Fish Filament. Sauté a few more minutes.
- Add in preserved mustard greens, salted plums, tomatoes and stir well.
- Pour in stock and liquid from the soaked shiitake mushrooms and simmer for 10 minutes. Add in soy sauces, simmer for a further few minutes and season to taste.
- Bring the soup to a boil and thicken with cornflour mixture.
- Serve meehoon or noodle with the soup. Garnish with Chinese celery and red chillies.
QL Chef’s Tip:
- 30g of evaporated milk can be added to make a “classic fish head noodle” flavor
To find out more about MUSHROOM products and where to purchase, click here.
