Chestnut mushrooms braised in chicken stock and dashi with fresh rice noodles

Anthony Humpage

Anthony Humpage

16th September 2023
Anthony Humpage

Chestnut mushrooms braised in chicken stock and dashi with fresh rice noodles

40 min

Fresh chestnut mushrooms braised in chicken stock and dashi with fresh rice noodles.  Braised with thib-sliced brisket, tofu, daikon, asparagus and green beans.  Braise is 1/3 chicken stock, 1/3 dashi, (both made here) and 1/3 Shaoxing rice wine.



  • 1 lb fresh chestnut mushrooms
  • 8oz beef brisket sliced thin
  • 8oz deep-fried tofu, sliced thin
  • 1 cup daikon, thin sliced
  • 1 cup asparagus, one-inch lengths
  • 1 cup green beans, one inch lengths
  • 4 cups thick cut fresh rice noodles


  • Five garlic cloves, crushed and chopped
  • One large shallot
  • 1 cup supercharged chicken stock
  • 1 cup dashi (kombu, katsuobushi, shiitake)
  • 1 cup Shaoxing rice wine
  • 2 Tbs low-sodium soy sauce
  • 1 tspn fresh ground black pepper



Gently saute chestnut mushrooms in EVO, garlic and sliced shallot


Slice brisket *very* thin. Add to mushrooms until sealed off

the rest

Add remaining ingredients and braising liquids, inc. low-sodium soy sauce. Gentle simmer for 20-30 minutes. Separate rice noodles. Add at end of cooking off heat until softened. Combine and serve.

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