Mian Ge Da is a recipe my parents made a lot when I was growing up. They own a restaurant in Maryland, where I grew up, and I would often help out. Mian Ge Da was occasionally served for family meal and a bowl of it was always comforting after a busy service.
Mian Ge Da Tang (麵疙瘩)
- 3 people
- 1 thumb of ginger
- 2 cloves of garlic
- 3/4 cup of dry shiitake mushrooms (soaked overnight or at least 2 hours)
- 2 small tomatoes
- 1 cup of corn
- 1 qt of stock
- 2 tbsp Soy sauce
- A pinch of MSG (Adjust to taste)
- White pepper
- 1 Tbsp Corn starch + 1 Tbsp water (for cornstarch slurry)
Mian Ge Da
- 1 ½ cups AP flour
- 7-8 tbsp Water
To prepare the mian ge da (dough):
- Put 1 ½ cup of flour into a bowl.
- Slowly pour in water one tablespoon at a time while mixing until clumps start to form. You will want to add just enough water until there’s no dry flour left.
For the broth:
- Drain your mushrooms and squeeze out any excess water from them.
- Slice shiitake mushrooms.
- Julienne ginger.
- Mince Garlic.
- On medium heat, saute ginger and then add garlic after a minute.
- Add in large diced tomatoes.
- Cook tomatoes until softened.
- Add in stock, corn, sliced shiitake mushrooms and bring to a simmer. While you can use any stock, I like to use homemade pork stock to give it a very clean, meaty flavor.
- Season with soy sauce, MSG, and white pepper.
- Taste for seasoning and add salt if necessary. Depending on whether or not there’s salt in the stock you use, this may vary.
- Drop the mian ge da directly into the broth.
- Let the mian ge da cook for a few minutes. To check if it’s done, simply cut into the largest piece and see if it’s cooked all the way through.
- Thoroughly mix the cornstarch and water to form a cornstarch slurry. Mix this into your broth to thicken it.
- Serve and top with sliced scallions and optionally chili oil.