Step 1

Rinse the dried shiitake mushrooms to remove dust and debris. Using about 4 cups of hot water for each, soak the dried shiitake mushrooms and wood ear mushrooms in two separate bowls for at least 2 hours (or soak in cold water overnight). Place a small bowl or plate on top of the mushrooms to keep them submerged.

Step 2

After soaking, rinse the rehydrated shiitakes and wood ears thoroughly in a colander to wash off any remaining sediment. Squeeze the shiitake mushrooms of any excess water, and reserve their soaking liquid.

Step 3

Add 1 tablespoon of neutral oil to a large stock pot set over medium heat. Add the ginger and garlic, and fry until they turn golden at the edges, about 1 minute. Add the rehydrated shiitake mushrooms and wood ears. Cook for 5 minutes, stirring occasionally, until fragrant.

Step 4

Add the fermented bean curd, breaking it up with a wooden spoon. Add 1 teaspoon dark soy sauce, 1 tablespoon light soy sauce, and the salt, along with 3 cups of the reserved mushroom water. Be sure not to pour in any sediment from soaking the mushrooms that may have settled to the bottom of the bowl.

Step 5

Increase the heat to high. Bring to a boil. Then cover, reduce the heat to medium, and simmer for 30 minutes.

Step 6

Add an additional 7 cups of water, along with the scallions, carrot, and dried kelp. Bring to a boil. Reduce the heat to medium-low, cover, and simmer for 1 hour.

Step 7

After 1 hour, turn off the heat. Use a strainer or slotted spoon to fish out the mushrooms from the stock. Set aside in a bowl. Salt the stock to taste.

Step 8

In a wok over medium heat, add 1 tablespoon neutral oil and the rock sugar (or regular sugar). Cook until the sugar melts into the oil, making sure it does not burn.

Step 9

Add the king mushrooms, and stir-fry to coat them in the oil and sugar. Cook for 3-5 minutes, or until the mushrooms are caramelized but still plump.

Step 10

Increase the heat to high, and add the reserved mushrooms from the stock. Stir-fry to cook off some of the excess moisture from the mushrooms, until they’re slightly blistered.

Step 11

Add the Shaoxing wine around the perimeter of the wok, along with the 2 tablespoons of light soy sauce, 1 tablespoon dark soy sauce, sesame oil, and white pepper. Stir to combine.

Step 12

Add 3 cups of water to the mushroom mixture, and bring to a boil. Cover and reduce the heat to medium-low. Simmer the mushrooms for 35-45 minutes, until the sauce is glossy. Stir occasionally, keeping the mushrooms at a low simmer and monitoring water levels to ensure the wok doesn’t dry out.

Step 13

Finish the mushrooms with the cornstarch slurry, adding a little bit at a time to the center of the mushroom mixture and stirring until the sauce is glossy and thickened. Depending on how much standing liquid you have and your stove’s BTUs, you may not need all of the slurry.

Step 14

To serve, reheat the mushroom stock (be sure to season it to taste with salt), and cook your choice of white wheat noodles in a large pot of water according to package instructions. Divide the noodles among four bowls, ladle over the stock, and then add a scoop of the braised mushrooms to each bowl.

Step 15

Serve with your favorite chili garlic sauce on the side, if desired.