Spicy miso butter bee hoon mushroom tang oh soup with sea weeds and black sesame seeds

Meal for one

This miso paste caught my eyes as well as this cute little pot, so, I bought them, and my favourite chili oil when I only intended to get just chili oil. With the Winter cool day, I thought of soup and yes, it got to be spicy and keep me warm despite having to wear 3 thick jumpers, socks, scarf and gloves.

I forgot to get udon, will just use bee hoon instead of rushing out to go and get it in cold weather. I use my leftover tang oh and enoki mushroom. It doesn’t look like it will last for another two days. I decided to use this little pot for this meal and eat straight from it.

Google: “Japanese Tang oh is the Japanese breed of the commonly known leaf vegetable as Shungiku. This product looks beautiful in its raw form as its leafy green texture makes it interesting to try. Japanese Tang oh is a splendid source of B-carotene, antioxidants, and other vitamins and minerals. This variant of Tang oh is similar in taste containing a bitter sweet taste and very interesting to cook. If you are looking to make some nutritious soups and traditional Chinese recipes than Japanese tang oh can be a very excellent choice.”

Google: “The enoki mushroom is an edible mushroom that looks like long strings; almost like noodles! Enoki mushrooms are common in Japanese cuisine, where they’re known as enokitake, and Chinese cuisine where they’re known as golden needle or lily mushrooms. You can find this type of mushroom at some grocery stores, health food stores, or Asian grocery stores. You can also find it at farmer’s markets.”

“Miso paste is made from fermented soybeans. The soybeans are mixed with salt and koji, a mold that’s also used to make sake. The blend might also include barley, rice, rye or other grains. To get its unique flavour, the mixture ferments for anywhere from a couple months to years! The longer it ages, the miso paste gets darker and more complex in flavour. As an ingredient with a high umami factor, a little miso goes a long way to adding a satisfying, savory flavour to your dishes, much in the same way as bacon or mushrooms.”

I am glad my creation of warm Chinese/Japanese style cooking turns out well with a few ingredients. Meatless yet satisfying, spicy, comforting, delicious and beautiful in my new little pot that I can eat straight from it, less utensils to wash, save water and detergent bills. Brrrrrr let’s cook!!!!

Ingredients
1 serving block bee hoon, blanched in hot water, drained
1 Tbs butter
1 Tbs white miso paste
1 1/4 c vegetable stock
1 tiny bunch enoki mushroom, strips it
2 Tbs chili oil
4 sheets sea weeds
tang oh
black sesame seeds

Method
In the little pot melt the butter on medium heat. Once melted, turn to low heat add miso paste, vegetable stock, stir until miso paste dissolve fully and mixture thickened slightly. Add chili oil, enoki mushroom and tang oh; cook until tang oh wilted about 7 minutes. Mix well.

Add blanched bee hoon to the little pot with tang oh soup and mix them with soup. Garnish with black sesame seeds and sea weeds standing up. Enjoy the hot spicy soup with a bottle of Asahi beer!!!!!