Beijing Noodle Soup with Choy Sum

Ingredients

• 4 dried black mushrooms
• 1/4 pound medium shrimp, shelled and deviened
• 1 12-oz. package egg noodles
• 5 cups chicken broth
• 2 ounces tender and boneless chicken, beef or pork, thinly sliced
• 1/4 pound choy sum, ends trimmed
• 2 tablespoons oyster-flavored sauce
• 1 teaspoon chile garlic sauce
• 1 teaspoon sesame oil
• Nori (Japanese seaweed), thinly sliced (for garnish)
• 1 tablespoon soy sauce
• 1 teaspoon rice wine or dry sherry
• 1 teaspoon cornstarch

Directions

1. Soak mushrooms in warm water to cover until softened, about 15 minutes.
2. Drain mushrooms. Trim and discard stems. Thinly slice caps.
3. Cut shrimp in half horizontally.
4. Combine soy sauce, rice wine or dry sherry, and cornstarch in a bowl.
5. Add shrimp and stir to coat. Let stand for 10 minutes.
6. Cook noodles in a pot of boiling water according to package directions. Drain, rinse with cold water, and drain again.
7. Place broth in a 2-quart pot and bring to a boil.
8. Add beef/chicken/pork, mushrooms, and choy sum. Reduce heat to low, cover, and simmer for 3 minutes.
9. Add shrimp and simmer for 1 minute.
10. Add noodles, oyster flavored sauce, chili garlic sauce, and sesame oil; cook until heated through.
11. Ladle into individual bowls and garnish with nori.