Dao Xiao Mian, Traditional Chinese Noodle and Vegetable Soup

Summary

Ingredients

• 1 ½ liters of water
• 2 cans of tomatoes, pieces of 400 g each
• 2 teaspoons of salt
• 4 tablespoon soy sauce
• 2 cloves of garlic
• 2 small Piece (s) of ginger
• 3 tablespoon, heaped bean paste in chili oil (alternatively: only chili oil)
• 2 teaspoons of lemongrass powder or a few stems
• 400 g smoked tofu
• 4 egg (s)
• 400 g pak choi or other green Chinese vegetables / salad
• 300 g noodles (wheat noodles, Shanxi Style Dried Noodles)

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Instructions

1. First bring the water to a boil. Then add salt, soy sauce, finely chopped garlic cloves and pieces of ginger, bean paste in chili oil and the tomato pieces. Simmer for about 10 minutes, stirring occasionally.
2. Then add the lemongrass, beaten eggs and smoked tofu cut into small slices and simmer for another 5 minutes.
3. Finally add the pak choi leaves (whole or cut into long pieces) and the wheat noodles. After another 5 minutes, the noodles have reached a pleasant consistency and the delicious soup is ready to serve.

Recipe Notes

This recipe comes very close to the original Chinese cuisine as it can be found on site in Beijing or Chengdu!