Cordyceps Flower Miso Rice Noodles

Name: Cordyceps Flower Miso Rice Noodles
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 80g Cordyceps flower; 1 piece rice flour; 5g Wakame; 3g Muyu Flower; 1 Oily tofu; 2 tsp Miso sauce

by Wanshanhong

4.7 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

Miso is actually similar to everyone in China, but it has a little more umami. I like its taste better. Using it as a soup base saves trouble and tastes fresher. Today I use the miso soup base to cook rice noodles, and finally add it. A little bonito flakes that can dance, that is, muyuhua, looks more appetizing. "

Ingredients

Cordyceps Flower Miso Rice Noodles

1. Dried wakame is soaked in water 10 minutes in advance

2. Wash cordyceps flowers and set aside

3. Stir the miso paste with an appropriate amount of water to let the paste become a paste

4. Add water to the pot and put the katsuobushi, which is bonito flakes

5. Cook for a few minutes to let the savory flavor of the muyu flower boil into the soup

6. Fish out the wooden fish flower

7. Put the cordyceps flower and wakame in the pot

8. Pour the miso paste

9. Stir and let the miso melt into the soup

10. Take a piece of rice noodles and put it in

11. Press the rice noodles into the soup, then cut the oily tofu into small pieces

12. Cook on low heat for about 3 minutes

13. The rice noodles are cooked, and finally you can put a few slices of katsuobushi on the rice noodles to make it more appetizing to watch it dance on the rice noodles.

Tips:
1. You don't need to make other seasonings after adding miso sauce, it's salty enough.
2. The side dishes can be adjusted according to your preferences.