最基本的陽春麵就是只有湯和麵，因此湯頭的味道非常關鍵。
陽春麵的做法有幾百種版本，我家都用白醬油做湯頭。
白醬油顏色比較淺，味道也比一般醬油清爽，口味偏甜而不是重鹹。
不過白醬油似乎比較不普及，有些人連聽都沒聽過，在美國也不好找，
所以我目前多以日本「白湯」(白だし，shiro dashi) 替代，味道也很不錯。
材料
步驟
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In mandarin Chinese, one of Yáng Chūn (陽春)'s meanings is "simple and plain".
Basically, a bowl of Yang Chun noodles contains only noodles and soup (broth),
so the taste of the soup base is very crucial.
Despite the fact that there are hundreds of versions of Yang Chun noodles,
and many people use regular (dark) soy sauce for the soup base,
my family always use white soy sauce, which looks clearer and tastes thinner.
Unfortunately it's not as prevalent as dark soy sauce is, and some people have not even heard of it.
If white soy sauce is not available, shiro dashi (a type of Japanese soup stock that I found in an Asian supermarket) is a nice alternative.
Ingredients
Directions
白醬油顏色比較淺，味道也比一般醬油清爽，口味偏甜而不是重鹹。
不過白醬油似乎比較不普及，有些人連聽都沒聽過，在美國也不好找，
所以我目前多以日本「白湯」(白だし，shiro dashi) 替代，味道也很不錯。
材料
- 麵
- 白醬油，或白だし
- 青蔥
- 麻油 – 1 小匙
步驟
- 燒一鍋水。水滾後放入白醬油和麵。
- 白醬油和水的比例視情況而定，我用的白だし大約 1:25 就很剛好，甚至可以放更少 (瓶身上面建議 1:10 實在太鹹)。
- 麵煮好後，把湯麵移入碗裡，再淋上麻油。
- 撒上切好的青蔥就可以享用啦！
(當然囉，如果再加個水波蛋和一點青菜就更棒了！🍜 )
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In mandarin Chinese, one of Yáng Chūn (陽春)'s meanings is "simple and plain".
Basically, a bowl of Yang Chun noodles contains only noodles and soup (broth),
so the taste of the soup base is very crucial.
Despite the fact that there are hundreds of versions of Yang Chun noodles,
and many people use regular (dark) soy sauce for the soup base,
my family always use white soy sauce, which looks clearer and tastes thinner.
Unfortunately it's not as prevalent as dark soy sauce is, and some people have not even heard of it.
If white soy sauce is not available, shiro dashi (a type of Japanese soup stock that I found in an Asian supermarket) is a nice alternative.
Ingredients
- Noodles
- White soy sauce (shiro shouyu), or white soup stock (shiro dashi)
- Green onions (scallions)
- Sesame oil – 1 tsp
Directions
- Bring a pot of water to boil. Then add the white soy sauce and the noodles.
The ratio of white soy sauce to water depends.
The best ratio of the shiro dashi I use is about 1:25 or even less (the recommended 1:10 in the instructions on the bottle is way too salty for me). - When the noodles are done, transfer everything into your bowl, and add the sesame oil.
- Chop the green onions and add them on top. Then enjoy!
(Needless to say, you can add a poached egg and some vegetables to make it fancier! 🍜 )
