Taiwanese Rice Vermicelli Soup with Squid
A comforting and light Taiwanese classic, this rice vermicelli soup is all about a clean, umami-rich broth, tender squid, and aromatic toppings. It’s simple and perfect for any time of day.
Ingredients
- 125 g rice vermicelli about 1 pack; ~60 g per serving
- 2 squid tubes or 1 whole squid, ~130–150 g
- 2 dried shiitake mushrooms, soaked soaking liquid reserved
- 3 g dried shrimp, soaked soaking liquid reserved
- 15 g shallots, finely sliced
- 3 g ginger, julienned
- 500 ml water
- Salt and whitepepper to taste
- 1-2 tsp seasoning powder or dashi powder optional, for extra umami
- 1 tbsp rice wine
- A large handful of finely chopped celery
- Fried shallots and coriander for garnish
Instructions
Preparation
- Soak the ingredients : Soak dried shiitake mushrooms and dried shrimp in water until softened. Reserve the soaking liquid for the broth. Slice the softened shiitake mushrooms into thin strips.
- Prepare the squid : Slice the squid tube open flat. Score the squid in a crosshatch pattern by making parallel cutsfirst, then slicing at a 45° angle across them, ensuring the blade does not cut through the surface. Cut intobite-sized pieces.
- Prepare the vermicelli : Briefly blanch or cook for 1–2 minutes, then drain. If too long, use kitchen scissors to cut into shorter lengths.
Instructions
- Build thearomatic base : In a pot or a large pan over medium heat, sauté shallots, dried shrimp, shiitake mushrooms,and ginger until fragrant.
- Make the broth : Add water along with the reserved mushroom and shrimp soaking liquid. Bring to a boil.
- Season : Add salt, white pepper, and seasoning powder or dashi powder to taste.
- Cook the soup : Add the softened rice vermicelli and squid. Pour in the rice wine and sprinkle in the chopped celery. Cook just until the squid curls up and turns opaque (this only takes a short time).
- Finish andserve : Ladle into bowls and garnish with fried shallots and coriander if desired.
Use the soaking liquid from shiitake mushrooms and dried shrimp for a deeper, more authentic flavour.
Adjust the amount of water depending on whether you prefer a lighter or richer broth.
Don’t overcook the squid — it becomes tough very quickly.
Notes
