Batchoy or La Paz Batchoy is a local dish known for its Ilonggo roots. Its rich and hearty noodle soup along with toppings such as mushroom and egg make it an addictively filling merienda for Pinoys. It usually consists of pork and/or beef but for those who want to skip the meat, read on to find out how to make a healthier and meat-free version of the dish.
Preparation time: 10-15 minutes | Cooking time: 10-15 minutes | Serves 2
1 cup fresh oyster mushrooms
1 1/2 cups batchoy noodles or rice noodles
2 pieces soft-boiled egg
4 tablespoons chives, cut into long thin strips
1 cube crisp fried tokwa
2 tablespoons crisp garlic bits
For the broth
2 tablespoons salted black beans, drained and rinsed
2 tablespoons onion, finely chopped
1 tablespoon garlic, finely minced
1 teaspoon wakame
1 piece konbu, around 3 inches
2 tablespoons peanut oil
1 tablespoon Japanese miso paste 600 mL water
1 teaspoon sugar
6 pieces whole black peppercorns
- In a heavy-bottomed pot, gently sauté the salted black beans, onion, garlic, wakame, and konbu with the peanut oil. Cook until translucent. Add the miso paste. Sauté and incorporate evenly with the other ingredients.
- Add water and simmer for 10 minutes, do not boil. Season with sugar and black peppercorns. Add more miso paste to make the broth stronger depending on preference.
- Turn off the heat and strain into another pot, simmering the strained broth. Add in mushrooms and noodles. Cook for 3-5 minutes.
- In a bowl, add the egg, chives, tokwa, and crisp garlic bits.
Chef’s Note: You can opt to use rice noodles as substitute for batchoy noodles.
Want a new way to prepare the beloved Bacolod Chicken Inasal? Try this recipe!