Hu La Soup
A traditional Henan breakfast soup, featuring a thick, peppery broth with a bold, spicy flavor.
Ingredients
cellophane noodles
to taste
washed gluten
to taste
yam
to taste
dried daylily buds
to taste
peanut kernels
to taste
wood ear mushroom
to taste
fried gluten puffs
to taste
shredded kelp
to taste
diced beef
to taste
black pepper
to taste
cloves
to taste
cinnamon
to taste
chinese black cardamom
to taste
fennel seeds
to taste
cardamom
to taste
Instructions
1
Wash gluten
Before preparing Hu La Soup, first wash the gluten, then use the water left over from washing the gluten to make the soup base.
2
Adjust soup color
First cook the gluten-washing water until it turns yellow; the finished soup will have a pinkish, transparent, thick consistency.
3
Add ingredients
All the added ingredients float in the soup like thin clouds veiling the moon, while the cook stirs the pot constantly with a spoon.
4
Serve soup
Scoop the soup with a spoon, pouring it from one to two feet above the bowl rim, which results in a full, steaming hot bowl.
