Description
A healthy bowl where thick cuttlefish (Huazhi) paste is simmered in a sweet/sour thick broth flavored with bonito and daikon sweetness, paired with ultra-thin rice noodles (Meifun).
Restaurants serving Cuttlefish Paste Thick Soup Rice Noodles
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We are researching restaurants that serve this dish.
On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Ultra-thin rice noodles(Meifun)
- Huazhi Geng(Cuttlefish paste)
- Daikon radish
- Bonito flakes
- Black vinegar
- Taiwanese basil
Instructions
- [Authentic Recipe]
- [Huazhi Geng (Cuttlefish Paste)] Roughly chop fresh kisslip cuttlefish (Huazhi), knead with white fish paste, salt, white pepper, and sweet potato flour (Digua Fen), boil to make plump squid balls (store-bought is fine).
- [Broth] Simmer julienned daikon (or bamboo shoots) in pork bone and bonito broth to draw out natural sweetness.
- Season sweet and sour with soy sauce, sugar, and plenty of 'black vinegar (Wu Cu)'.
- Thicken heavily with potato starch slurry.
- Briefly boil (or rehydrate in hot water) dried ultra-thin Taiwanese rice noodles (Meifun) and place in a bowl.
- Top with boiled Huazhi Geng, pour the hot thick soup generously until the rice noodles are hidden.
- Garnish with Jiucengta (Taiwanese basil) or cilantro.
Learn more Spice, substitutes, tips
Key spices
Black vinegar acidity and Taiwanese basil
Substitutes at Japanese supermarkets
Store-bought squid balls, Japanese Somen (texture differs)
Pairing
Taiwanese Rice Balls (Fantuan) or Lu Rou Fan
Trivia
[For Women] A variation choosing 'Meifun' (rice noodles) instead of 'Mian' (Chinese noodles). In Taiwanese eateries, customers choose the noodle type for thick soups (Geng). The squid bounce and soup-absorbing ultra-thin rice noodles are hugely popular with women wanting seafood umami with lower calories.
Eating tips & etiquette
[Unique Eating] Before the rice noodles completely absorb the thick soup into a 'gooey mass', add more black vinegar to strengthen the acidity and slurp quickly!
Allergen
Squid, Seafood (Fish paste), Soy, Wheat (from soy sauce)