Creamy and Savory Soy Milk Mala Tang
Chef Jin Seo-yeon’s Soy Milk Mala Tang Recipe: A Lighter Take on Mala Tang
Introducing a delightful Soy Milk Mala Tang, inspired by Chef Jin Seo-yeon’s recipe from the TV show ‘PyunStaurant’! This version uses soy milk, which mellows the intense mala spice while adding a rich, creamy, and nutty flavor. It’s so satisfying, it almost tastes like Tan Tan noodles and is incredibly delicious. Perfect for a comforting and slightly healthier meal.
Main Ingredients- Mala Tang Sauce 70g (adjust to your spice preference)
- 2 Tbsp Chili Oil
- 1 Tbsp Minced Garlic
- 1 Tbsp Soy Sauce
- 700ml Water
- 300ml Unsweetened Soy Milk (use regular soy milk and adjust sweetness if needed)
- 1 Tbsp Unsweetened Peanut Butter (adds creaminess)
- 1/2 Onion
- 1/2 Leek (or scallion greens)
- 2 heads Bok Choy
- 3 leaves Napa Cabbage
- 1 handful Bean Sprouts (approx. 50-70g)
- 1 handful Enoki Mushrooms
- 1 handful Oyster Mushrooms
- 3 strands Fen Moa (sweet potato starch noodles)
- 0.5 handful Fish Balls (various types can be used)
- 1 handful Wide Rice Noodles (approx. 50g)
Cooking Instructions
Step 1
Prepare all your vegetables and noodles for cooking. Slice the onion into thick strips. Cut the leek into bite-sized pieces, about 5cm long. Trim the base of the enoki and oyster mushrooms and separate them. Cut the bok choy into quarters or halves, removing the tough core if necessary. Cut the napa cabbage into bite-sized pieces. If the fen moa are long, cut them into 2-3 sections.
Step 2
Place the wide rice noodles in a bowl and cover them with lukewarm water. Let them soak for about 30 minutes until pliable. This will ensure they cook through nicely and have a chewy texture.
Step 3
Rinse the bean sprouts thoroughly under cold water and drain them well. These will be added at the end to maintain their crispness.
Step 4
Heat 2 tablespoons of chili oil in a wide pot or wok over medium heat. Add 1 tablespoon of minced garlic, the sliced onion, leek, and napa cabbage. Sauté until the vegetables are fragrant and slightly softened, being careful not to burn the garlic.
Step 5
Once the vegetables begin to turn translucent, add 1 tablespoon of soy sauce and stir-fry for another minute. This helps to coat the vegetables and build flavor.
Step 6
Pour in 700ml of water and bring it to a boil. Once boiling, add 70g of mala tang sauce and stir well to dissolve. Let it simmer over medium heat until the flavors meld and the vegetables have absorbed some of the spicy broth.
Step 7
Add the soaked wide rice noodles to the pot and continue to simmer. Cook for about 3-5 minutes, or until the noodles are tender and chewy.
Step 8
Add the fen moa, enoki mushrooms, oyster mushrooms, and fish balls. Cook until the fen moa are cooked through. Finally, add the bok choy and bean sprouts and cook just until they are slightly wilted but still crisp. Stir everything together to combine.
Step 9
Turn off the heat completely. Slowly pour in 300ml of unsweetened soy milk. It is crucial to add the soy milk *after* turning off the heat to prevent it from curdling or separating. This step ensures a smooth and creamy broth.
Step 10
Stir in 1 tablespoon of unsweetened peanut butter until it is fully incorporated into the broth. The peanut butter will add a wonderful depth of flavor and a silky texture.
Step 11
Once everything is well combined, your creamy and savory Soy Milk Mala Tang, inspired by Chef Jin Seo-yeon, is ready to be enjoyed!
