Radish Rice Noodle Soup

Steps

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1. 1
   Prepare the shallot-infused oil: if using homemade fried shallots, strain out the oil and drain the crispy shallots on paper towels for a lighter texture. Alternatively, use olive oil or lard.
   ≈0:15
2. 2
   Clean and soak the dried ingredients: quickly rinse the shiitake mushrooms and soak in a little water until softened; add the scallops to soak as well. Rinse the shrimp in water and pat dry with paper towels—no need to soak.
   ≈0:47
3. 3
   Prepare the radish: peel both the red carrot and white radish, then shred them using a grater (about 900g of white radish shreds), or slice by hand. Use about half a red carrot, adjusting to taste.
   ≈1:32
4. 4
   Process the mushrooms: squeeze the soaked shiitake to remove excess moisture, remove the stems, and slice into thin strips.
   ≈2:43
5. 5
   Make the broth base: pour 2 tablespoons of shallot oil into a pot and heat over medium heat until warm. Add the shrimp to infuse flavor, then when fragrant, add the mushroom slices and continue to fry until the shrimp develop a toasted surface. Season with white pepper partway through (avoid salt for now as the shrimp are already salty).
   ≈3:00
6. 6
   Stir-fry the radish: once the mushroom flavor is fully released, add all the shredded radish and gradually separate the strands while stirring, ensuring even cooking. As the radish releases moisture, the pan will develop liquid—turn up the heat slightly. Continue until the radish softens and loses its white, raw appearance.
   ≈3:39
7. 7
   Add broth and simmer: pour in about 1200ml of hot water and bring to a boil. Add the mushroom soaking liquid and scallops, then simmer together. Add a splash of rice wine, white pepper, and 1 teaspoon of sugar for balance. Reduce to medium-low heat and keep at a gentle simmer for about 10 minutes.
   ≈4:16
8. 8
   Cook the rice noodles: in a separate pot, bring water to a boil and add the thick rice noodles. Reduce to the lowest heat and cook for about 5 minutes. Once softened, immediately drain and transfer to the soup pot to continue cooking to your preferred texture.
   ≈4:37
9. 9
   Season: add salt to taste, adding it gradually in small amounts to avoid over-salting. Taste until the flavor is just right.
   ≈4:45
10. 10
    Serve: add white pepper to the bottom of a bowl (and a drizzle of sesame oil if desired), then pour in the hot soup to release the pepper's aroma. Finish with a sprinkle of cilantro or celery and crispy shallots.
    ≈5:43