Teochew Braised Rice Noodle Soup (Guozhi)
Smooth rice noodles in a rich, aromatic braising broth, topped with soy-braised eggs and tofu – a classic Chaoshan street food that comforts the soul.
Ingredients
12 items- Dried rice noodle sheets (guozhi) 200 g
- Braising spice pack 1 pack
- Ginger 3 slices
- Spring onions 2
- Garlic 3 cloves
- Light soy sauce 100 ml
- Dark soy sauce 50 ml
- Rock sugar 30 g
- Eggs 4
- Tofu 200 g
- Chopped spring onions to taste
- Cilantro to taste
Nutrition
Steps （9 steps）
Place star anise, cinnamon stick, bay leaves, fennel seeds, and licorice root into a cheesecloth bag to make a spice pack.
In a pot, heat 1 tablespoon of oil over low heat, add ginger slices, spring onion sections, and garlic slices, stir-fry for about 2 minutes until fragrant.
Pour in light soy sauce, dark soy sauce, rock sugar, and 1500 ml of water. Add the spice pack, bring to a boil over high heat, then reduce to low heat.
Simmer over low heat for 30 minutes until the broth turns dark brown and aromatic, and slightly thickens.
Add the hard-boiled peeled eggs and tofu cubes into the broth. Continue simmering for another 20 minutes, then turn off the heat and let them soak in the broth.
In another pot, bring water to a boil, add the soaked rice noodle sheets and cook for about 2 minutes until soft and chewy. Drain and place into a serving bowl.
Halve the braised eggs and arrange them along with the tofu cubes neatly on top of the noodles.
Ladle about 200 ml of hot braising broth over the noodles, then sprinkle with chopped spring onions and cilantro.
Optionally, add chili oil or minced garlic vinegar to enhance the flavor to your preference.
Tips
The braising broth can be made a day ahead and refrigerated for better flavor. Do not overcook the rice noodles to maintain their chewiness. The longer the eggs soak, the more flavorful they become.
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