Fresh huai shan and cold japanese mian xian

Serves 1 Prep time 30 minutes
Cook time 30 minutes

5g ladies’ fingers
5g black fungus
3g wolfberries
20g Japanese mian xian

Soup base
100ml water
5g bonito flakes
10ml Japanese soy sauce
7ml mirin

Huai shan foam
20g fresh huai shan
5ml water

• De-seed and shred ladies’ finger, blanch in hot water for about 3 seconds and dip into ice water. Set aside.
• Shred black fungus, blanch in hot water for 3 seconds and dip into ice water. Set aside.
• Cook Japanese mian xian in hot water for about 2 to 3 minutes and dip in ice water for about 3 seconds. Drain noodles and set aside.
• To make soup base, soak bonito flakes in boiling water for 10 minutes. Strain the soup and retain for use.
• Add soy sauce and mirin to bonito soup base. Chill in the refrigerator for 20 minutes.
• To make huai shan foam, wash and peel fresh huai shan, then dice them.
• Blend huai shan and water in a food processor on high speed for 3 seconds until it foams.
• To assemble, plate cold mian xian in bowl. Lay shredded ladies fingers, black fungus and wolfberries on top of noodles.
• Ladle soup onto noodles.
• Top noodles with 2 tsp of huai shan foam.

Ling says “This dish—served in a martini glass at My Humble House—is inspired by the Japanese somen noodles that are served during summertime.”

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