Braised Glass Noodles with Cabbage
ID: bfffc693...
This is a healthy vegetarian staple that is both low-fat and delicious. Chef A-Qing's unique "double-braising method" perfectly solves the problem of glass noodles sticking to the pan or turning mushy. It allows the noodles to fully absorb the natural sweetness of the cabbage, the savory depth of the kombu broth, and the umami of the miso, resulting in a perfectly springy, fragrant dish.
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🍳 Cooking Flow
1. Make the kombu broth, mince the burdock root, slice the shiitake mushrooms thinly, hand-tear the cabbage into small pieces, and soak the glass noodles in cold water until soft, then cut them into shorter lengths. → 2. Heat oil in a pan, sauté the minced burdock and shiitake mushroom slices over medium-low heat until fragrant, then add soy sauce and white pepper and stir-fry briefly. → 3. Pour in the kombu broth and whisk in the miso, then layer the glass noodles, kombu strips, and cabbage on top. Cover and braise over low heat for 2 minutes. → 4. Remove the lid and use chopsticks to stir the noodles and cabbage together over low heat, cover again for 20 seconds, then turn off the heat and let it rest (covered) for 2 minutes. → 5. Finally, toss in the celery bits, mix well, and serve.
Cooking Steps
Brief Cooking Order
1. Make the kombu broth, mince the burdock root, slice the shiitake mushrooms thinly, hand-tear the cabbage into small pieces, and soak the glass noodles in cold water until soft, then cut them into shorter lengths. → 2. Heat oil in a pan, sauté the minced burdock and shiitake mushroom slices over medium-low heat until fragrant, then add soy sauce and white pepper and stir-fry briefly. → 3. Pour in the kombu broth and whisk in the miso, then layer the glass noodles, kombu strips, and cabbage on top. Cover and braise over low heat for 2 minutes. → 4. Remove the lid and use chopsticks to stir the noodles and cabbage together over low heat, cover again for 20 seconds, then turn off the heat and let it rest (covered) for 2 minutes. → 5. Finally, toss in the celery bits, mix well, and serve.
Introduction
This is a healthy vegetarian staple that is both low-fat and delicious. Chef A-Qing's unique "double-braising method" perfectly solves the problem of glass noodles sticking to the pan or turning mushy. It allows the noodles to fully absorb the natural sweetness of the cabbage, the savory depth of the kombu broth, and the umami of the miso, resulting in a perfectly springy, fragrant dish.
Step 1
【Make Umami Broth】Bring 300cc (300ml) of water to a boil, turn off the heat, and add 1 small strip of kombu. Let it steep for 15-20 minutes to create an instant kombu broth.
Step 2
【Prepare Burdock】Peel the burdock root, slice it, julienne it into fine strips, and finally mince it into small bits.
Step 3
【Prepare Dried Shiitake】After soaking, remove the stems from the shiitake mushrooms and slice them thinly. Squeeze out excess moisture to prevent oil splattering when frying.
Step 4
【Prepare Cabbage】Wash the cabbage and tear it into small pieces by hand. Keep the thicker central stems aside for later.
Step 5
【Prepare Cabbage Stems】Slice the thick cabbage stems thinly to ensure they cook at the same rate as the leaves.
Ingredients List
Important Notes
Always soak glass noodles in "cold water" for 20-30 minutes. Using hot water will cause the noodles to over-gelatinize, making them mushy and prone to sticking to the pan during cooking. ⏱️
Miso is the soul of this dish. The saltiness and umami of white miso combined with black bean soy sauce perfectly brings out the sweetness of the cabbage, eliminating the need for extra salt or sugar. 💡
Glass noodles stick to the bottom of the pan very easily. Once the broth is added, ensure the entire cooking process—braising and mixing—is done over "low heat." ⚠️
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