Hot & Sour Coconut Noodle Soup (Vegan)

INGREDIENTS：

1.5 tablespoons virgin coconut oil、1 medium yellow onion, chopped (about 1 1/4 cups)

2 to 5 bird’s eye chili/Thai chili, sliced、2 tablespoons minced ginger、4 cloves garlic, minced

1 medium tomato, diced (about 1 cup)、1 teaspoon ground coriander and kosher salt、6 cups vegetable broth、5 to 6 ounces mung bean threads/noodles

3/4 cup full-fat coconut milk

2 scallions, sliced

4 to 5 tablespoons lime juice, add more to taste.

Optional Add-Ins：

sliced tofu, Carrot, julienned, 1 cup snap peas and some sesame seeds for garnish.

Hot Pot

INGREDIENTS：

1 ounce bean thread noodles, soaked in water 15 minutes

4 cups Dashi、½ cup mirin、½ cup light soy sauce (usukuchi)

4 scallions, 2 thinly sliced on a steep diagonal, 2 sliced 2 inches thick、¼ head of Napa cabbage, sliced into 2-inch pieces

4 littleneck clams、4 jumbo shrimp, preferably head-on

1 6-ounce red snapper or black bass fillet, sliced crosswise ¾ inch thick、1 large skinless, boneless chicken thigh, cut into 1-inch pieces

6 ounces firm tofu, sliced ½ inch thick

4 ounces oyster mushrooms, torn into bite-size pieces

3 ounces enoki mushrooms

1 small carrot, peeled, halved crosswise, thinly sliced lengthwise

Chicken Sotanghon Soup

INGREDIENTS:6 oz bean thread noodles.1.5 Tablespoon oil, some salt, garlic cloves , minced, ginger, onion , chopped (about 1 1/2 cups)、1 pound skinless chicken,1.5 cup shiitake mushrooms , thinly sliced

10 cups chicken stock.

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Submerge dried bean thread noodles in water. Let soak for 10-15 minutes until softened.

Heat oil in a stock pot over medium-high heat. add garlic and ginger. Stir often and cook until fragrant, about 30-45 seconds. Add onions and stir to combine. about 2 minutes, add raw chicken. (Skip if using cooked chicken.) Turn chicken as needed to cook evenly, about 5 minutes.

Add mushrooms and chicken about 5 minutes.

Remove cooked chicken and place on plate or cutting board to cool. Bring broth to a boil. Let boil for about 2 minutes.

Add shredded chicken to stock pot. Season broth with salt.

Drain soaked noodles. Add to pot. Stir to distribute let boil for 2 minutes. Reduce heat to a simmer and cook for another 3-5 minutes.

Ladle soup and noodles into serving bowls.

Stir Cabbage with Glass Noodles

Ingredients

2 small bundles dried glass noodles (mung bean vermicelli)

1½ pounds Taiwanese cabbage (680g)

1 tablespoon light soy sauce, dark soy sauce

½ teaspoon Chinese black vinegar、½ teaspoon white pepper

1 teaspoon sesame oil、¼ teaspoon sugar、½ cup water

3 tablespoons vegetable oil、5 slices ginger (julienned)

4 cloves garlic (finely chopped)、3-4 dried red chilies (roughly chopped, optional)

Salt (to taste), 2 scallions (chopped)