This is an authentic soup noodle dish with winter melon and dried ingredients, featuring a superb dashi broth that's perfect for combating summer fatigue. It's easy to make in just one pot, and the smooth texture of the rice pasta absorbs the rich flavor of the soup. This dish is packed with the healing wisdom of Chinese cuisine.
Ingredients
Main Ingredients (2 servings)
- Winter Melon 250-300g
- Rice Pasta 100g
- Canned Cooked Scallops 1 can
- Dried Shrimp 10g
- Dried Shiitake Mushroom 1 pc
- Kombu (Kelp) 10g
- Ginger 3-4 slices
- Sichuan Peppercorns 5-6 pcs
Seasonings
- White Sesame Oil 1 tbsp+
- Cooking Sake (Rice Wine) 2 tbsp
- Salt 2 tsp-
- Pepper to taste
- Chicken Stock Granules 1 tsp light
- Shaoxing Wine (to taste)
Steps
- Peel the skin of 250-300g Winter Melon and cut into 2-3cm cubes, 5mm thick.
- Soak 10g Dried Shrimp, 1 Dried Shiitake Mushroom, and 10g Kombu (Kelp) in 500ml water overnight to rehydrate. Finely chop the kombu with scissors and slice the rehydrated shiitake mushroom.
- Heat 1 tbsp+ White Sesame Oil in a pot. Add 3-4 slices of Ginger and 5-6 Sichuan Peppercorns and stir-fry until fragrant.
- Once fragrant, add 1 can of Canned Cooked Scallops along with the liquid and stir-fry.
- Pour all the soaking liquid from the dried ingredients into the pot, add an additional 500ml water, and bring to a boil over high heat.
- Once boiling, add the Winter Melon and carefully skim off any scum that floats to the surface.
- Add 100g Rice Pasta to the pot, breaking it apart to prevent sticking.
- Add 2 tbsp Cooking Sake (Rice Wine), cover, and simmer over medium heat for approximately 8 minutes. Maintain a gentle boil.
- Add 2 tsp- Salt, Pepper to taste, and 1 tsp light Chicken Stock Granules to adjust the flavor.
- Finally, increase heat and pour in Shaoxing Wine (to taste). Serve in bowls.
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