Tofu and Mushroom Glass Noodles

If you’re looking for a cozy, veggie-packed meal that’s light but full of flavour, this tofu and mushroom glass noodles claypot is exactly what you need.

watch how to make this dish

what is tofu and mushroom glass noodles?

Tofu and mushroom glass noodles (冬菇豆腐粉絲煲) is a Cantonese homestyle dish that is cozy, comforting and full of vegetables. It’s fully vegetarian and a pretty light meal because mung bean glass noodles have such a soft and springy texture.

This dish has pan-fried tofu, glass noodles, and the deep umami of three types of mushrooms: dried shiitake, shimeiji and king oyster, plus crisp carrots and snap peas. Everything is then gently simmered in a savoury shiitake mushroom broth that seeps into every bite.

why i always save the shiitake mushroom soaking liquid

If you’ve followed me for a while, you will know how much I love using dried shiitake mushrooms! They are one of my favourite ingredients because they are packed with umami.

The soaking liquid is like liquid gold. I always save it to add more depth and flavour to dishes like this. I personally like to soak mine in room temperature for several hours or overnight instead of the quick way of using hot water for 20 minutes.

Sure, the hot water method works and softens the mushrooms faster, but I find it pulls out too much flavour into the water, which leaves the mushrooms a bit bland. Soaking slowly in cooler water helps the mushrooms keep their flavour and texture, and the soaking liquid ends up packed with all that rich and earthy umami.

what are glass noodles?

Glass noodles (also known as fun see 粉絲 in Chinese), are thin translucent noodles made from mung bean starch (sometimes also sweet potato or other starches). They have a delicate and slightly springy texture and don’t add much heaviness to a dish.

These noodles are perfect for dishes with flavourful sauces or broths because they soak up all the delicious sauce. That makes them ideal for a dish like this one!

This is the exact brand that I like to use, and you can easily find it in your local Asian supermarket or on Amazon!

ingredients

• 1 serving glass noodles 
• 200g medium-firm tofu
• 100g snap peas
• 50g carrots, sliced
• 2 dried shiitake mushrooms, rehydrated and sliced
• 50g shimeiji mushrooms
• 1 king oyster mushroom, sliced
• 2 slices of ginger
• 2 cloves of garlic, sliced

Umami sauce:

• 1 cup reserved mushroom water (from soaking dried shiitake mushrooms)
• 1 tbsp cornstarch
• 1 tbsp oyster sauce
• 1 tbsp light soy sauce
• 1 tsp dark soy sauce
• 1/2 tsp sugar
• 1/4 tsp white pepper powder
• 1/4 tsp salt

how to make tofu and mushroom glass noodles

1. Rinse and soak the dried shiitake mushrooms in 1 cup of room temperature water overnight. If you’re short on time, soak them in hot water for 20 minutes until plump and rehydrated. Then slice the mushrooms.
2. Soak the glass noodles in warm water for 20 minutes until softened. Once ready, cut them in half to make them easier to eat later.
3. Heat some oil in a pan over medium-high heat. Pan-fry the tofu slices for 5 to 7 minutes on each side until golden brown. Set aside.
4. In a pot, heat some oil over medium-high heat. Add the garlic and ginger, stir-fry for about 30 seconds until fragrant.
5. Add the dried shiitake mushrooms and carrots, stir-fry for another 30 seconds.
6. Add all the other mushrooms and snap peas, then stir-fry for 30 seconds more.
7. Pour in the umami sauce mixture, then add the tofu and glass noodles. Cover with a lid and cook for 2 minutes. Serve and enjoy!

check out more of my easy noodle dishes!

• 15 Minute Tomato Egg Udon
• Cold Kimchi Udon
• Beef Curry Udon

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