20 gm cellophane rice noodle

10 gm shiitake or other mushrooms, stems discarded and caps thinly sliced

500 ml chicken stock

Sea salt as required

2 gm grated fresh ginger

5 gm minced garlic

10 gm chili paste

2 scallions (green and white parts), thinly sliced

Broccoli, florets 20g

20 gm sliced silky tofu

15 gm sliced Japanese omelette

8ounces green beans, trimmed and cut into 2-inch pieces



1. Boil stock with salt. Add shitake, till it softens. Drain it into the bowl.

2. Add the broccoli and blanch in the same stock. Drain into the serving bowl.

3. Prepare the noodles by adding into the hot stock and place the lid on for about 3

minutes. Drain the noodles and cut into 3-inch lengths.

4. Prepare a Japanese flat omelette by seasoning with sushi vinegar. Roll it thin, when

hot and slice thin. Add the omelette slices into the bowl.

5. In the bowl, add the tofu, ginger, garlic, mushrooms, chilli paste and mix all the

ingredients very well.

6. Pour the boiling stock on the mixture and allow the flavours to infuse my placing a

plate on the bowl, so it is covered very well.

7. Add the scallions, and serve hot.

Vinod Radhakrishnan

A food production professional for the last 20 years, graduating in hotel management from India, he subsequently obtained a Masters in Hospitality Management from Wales Bridge University, USA. Has been associated with some of the finest international hotel chains such as Hyatt, Intercontinental (Six Continents Club) etc. and various fine dining outlets in the GCC and the Middle East. Has also been part of pre-opening properties (hotel & restaurants) in these regions namely Oman, Qatar & Bahrain. A culinary trainer for the last 10 yrs. working in culinary schools in India and the UAE, he has been with ICCA since 2006 and has been instrumental in developing its training curriculum. A certified food safety ​ ​trainer​, certified instructor from American Hotel and Lodging Association (AHLA) as well.

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