2 tablespoons salted black beans, drained and rinsed
2 tablespoons onion, finely chopped
1 tablespoon garlic, finely minced
1 teaspoon Wakame
1 piece 3-inch Konbu
2 tablespoons peanut oil
1 tablespoon Japanese miso paste
1 teaspoon sugar
6 pieces whole black peppercorns
In a heavy bottomed pot, sauté the salted black beans, onion, garlic, wakame and konbu with the peanut oil gently. Do not brown, just let them get translucent. Then, 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. If you feel you need to make the broth stronger, just add more miso paste. The darker the miso paste, the stronger and saltier its flavor becomes.
Once you’ve achieved your desired flavor of the broth, turn off the heat and strain into another pot, simmering the strained broth. Add the mushrooms and noodles in. Cook only for 3 to 5 minutes.
Place in a bowl, add the egg, chives, tokwa and crisp garlic bits.
Batchoy na Gulay
(Featured in October - November 2016 Issue)
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