Handmade Mee Hoon Kuih Noodle Soup
Ingredients
- 2 cups of all-purpose flour
- 1/2 cup + 2 tablespoons ice-cold water (adjust accordingly)
- a pinch of salt
Soup components
- 6 cups of veggie stock
- 1/2 cup mushrooms
- blanched greens (used Yu Choy)
- fried shallots
- 16 oz firm tofu
- drizzle of sesame oil
- chopped Thai chilis in soy sauce for dipping
Preparation
Place 2 cups of flour in a mixing bowl and slowly add in cold water. Using your hand, knead the mixture until a soft dough forms and no longer sticky. If the dough is too dry, add more water, 1 tablespoon at a time.
Let the dough rest for 30 minutes
Meanwhile, prepare the tofu crumbles by mashing tofu into tiny crumbles in a non-stick pan and cook for 2 minutes. Then add 1 tablespoon of oil and cook until lightly brown and dry. Season with light soy sauce and salt, then set aside.
Saute 1/2 cup sliced mushrooms with a little oil and season with light soy sauce and stir fry sauce
Blanch the greens, such as Yu Choy
Fry the shallots
After 30 minutes, divide the rested dough into 6 smaller pieces and bring a pot of water to boil.
For the hand-torn method, take a piece of dough and stretch it out thinly using the pressure from the palm and fingers. Tear off the thinned part and drop the noodles into the boiling water, continuing with the rest of the dough. Let noodles cook for about 3 minutes or until they float up to the surface. Dish out cooked noodles using a slotted spoon and add a drizzle of oil to prevent noodles from sticking to each other.
Heat the veggie stock to make hot soup
To serve, place cooked noodles in a bowl and ladle hot soup over them, then top with all other ingredients.
