Embark on a tantalizing culinary journey with our Braised Wild Mushroom Noodles with Soy Sauce, where robust flavors and umami goodness take center stage. This exquisite dish is a testament to the incredible depth of flavors that vegan cuisine can offer, satisfying even the most devoted meat lovers. Indulge in the savory delight of braised wild mushrooms steeped in a delectable soy sauce, as you savor each bite of our plant-based masterpiece. Experience the richness and variety that our Braised Wild Mushroom Noodles with Soy Sauce brings to the table.
In the realms of Chinese cuisine, the art of “braising” holds an esteemed position. This method of cooking, which involves gentle cooking over low heat, is the backbone of numerous beloved dishes. Some common phrases used to describe this technique include “hong shao” (red-cooked or red braised), “lu”, “men”, and “dun”, each denoting a variation of braising. Depending on the particular dish, braising times can fluctuate from a mere 10 to 15 minutes to several hours.
Soy sauce, the star ingredient in many Chinese braised dishes, comes in two primary forms:
- Light soy sauce (生抽酱油): A comparatively thinner and saltier soy sauce used to enhance the flavors in dishes.
- Dark soy sauce (老抽酱油): A thicker, darker sauce that lends a rich color to meals.
These two versions of soy sauce often work in tandem to create the depth and complexity found in a wide array of Chinese braised dishes.
When selecting your soy sauce, bear in mind that not all brands are made equal. After considerable trial and error, we’ve found Pearl River Bridge to be a trusted brand. Their Superior Light Soy Sauce lends an ideal level of flavor to any stir-fry or braise, without overwhelming the dish or making it overly salty. In contrast, the Pearl River Bridge Mushroom-flavored Superior Dark Soy Sauce offers a rich and intense flavor, and just a dash can significantly enhance the color of your dish.
- 6 large dried shiitake mushrooms
- 8 ounces oyster mushrooms
- 8 ounces beech mushrooms
- 3 tablespoons oil
- 4 shallots (finely chopped)
- 3 scallions (separate the chopped white parts and the julienned green parts)
- 1½ tablespoons dark soy sauce (mushroom flavored, ideally)
- 3 tablespoons light soy sauce (or low sodium soy sauce)
- 1 tablespoon sugar
- Water used for soaking dried mushrooms (combined with additional water to total 2½ cups)
- 1 1/2 pounds fresh wheat noodles (or noodles of your preference)
- ½ teaspoon sesame oil
- Salt (as per your taste)
- If using dried shiitake mushrooms, cleanse them thoroughly to remove any dirt and then immerse them in 2-3 cups of hot water for up to 3 hours until they rehydrate fully. Squeeze out the water from the rehydrated Shiitakes, slice them thinly, and keep the mushroom-soaking liquid aside for later.
- Next, swiftly rinse the fresh oyster and beech mushrooms under running water, and use a salad spinner to remove any excess water.
- Warm up the oil in a wok or thick-bottomed pot over medium heat. Saute the chopped shallots and white parts of the scallions until the shallots turn translucent. Increase the heat to high and toss in all the mushrooms, ensuring they spread evenly across the wok.
- Keep the heat high and let the mushrooms cook undisturbed for a few minutes before stirring. The key to getting a good caramelization on the mushrooms is to resist stirring too often and to maintain a steady heat to evaporate any water in the mushrooms. Stir only once one side is slightly browned, and continue this searing process until all the mushrooms are browned and any liquid in the pan has evaporated.
- Lower the heat back to medium, add the dark soy sauce, light soy sauce, sugar, and the 2½ cups of liquid (combined mushroom water and fresh water). Cover and let it simmer for 20 minutes.
- Meanwhile, prepare the noodles as per the package instructions in a large pot of boiling water. Once cooked, drain and set aside.
- After 20 minutes of braising the mushrooms (ensure there’s still ample sauce in the pan), add the cooked noodles, sesame oil, and the julienned green parts of the scallions. Toss the mixture so that the noodles get fully coated with the mushroom sauce. Season with salt as per taste and serve hot, preferably with chili oil, chiu chow sauce, or any spicy condiment of your choice on the side.
This recipe, apart from being vegan-friendly, also offers a vibrant exploration of Chinese cuisine. The braised wild mushroom noodles with soy sauce serve as a perfect comfort food or an interesting addition to your regular meal rotation.