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Preparation time: 10 minutes
Cooking time: 20 minutes
Serving: 2 – 3 pax
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 tbs light soy sauce
1/2 tbs dark sweet soy sauce
1 tbs oil
salt to taste
sugar to taste
cornflour and water to thicken
a dash of white pepper
Garnish
Chinese celery
Red chillies, chopped
Method
1.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.
2.Add in preserved mustard greens, salted plums, tomatoes and stir well.
3.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.
4.Bring the soup to a boil and thicken with cornflour mixture.
5.Serve meehoon or noodle with the soup. Garnish with Chinese celery and red chillies.
Chef tip: 30g of evaporated milk can be added to make a “classic fish head noodle” flavor
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