Tag Archives: shiitake

Triple Mushroom Miki Guisado in Dark Thick Sauce

Written and Posted By: Margie Babon


Miki noodles is famous ingredients of Filipino cuisine noodle soup called Lomi which has egg, meat and chicken liver.  This yellow noodles have odd after-taste of bitter yet salty. In this recipe, we use dried Miki noodles that don’t have any after taste which is very delicious to try mixed with three different kinds of mushroom. Guilt-free and healthy stir-fry noodles in thick sauce completely vegan!





150 gms Oyster mushroom,

150 gms Shiitake mushroom, sliced

100 gms Black fungi, sliced

3 block of tofu, thinly sliced lengthwise

250 gms Miki noodles

6 cloves garlic, minced

1 red onion, chopped

1 tsp. chopped parsley

2-3 tbsp. Palm oil

1-2 tbsp    Bragg liquid aminos  (for veggies)

1 tbsp.   Bragg liquid aminos (for mushroom stir-fry)

2 tbsp dark soy sauce

200 gms cabbage, cut in strips

1 medium size carrots, sliced lengthwise

200 gms green beans, sliced lengthwise

3 cups water or vegetable broth

1/2 cup water from mushroom soak

¼ cup dissolved unbleached flour in water

sea salt

freshly ground black pepper

1 tsp. chopped parsley



Preparing veggies:

  1. Using deep sauce casserole, warm 3tbsp. palm oil over medium heat.
  2. Add garlic and saute for 1-2 minutes then add chopped red onion then saute for 2 minutes.
  3. Add shiitake mushrooms, oyster and black fungi. Mix together then add 1 tbsp. Bragg amino acied and stir-fry for 8-10 minutes. Add slices of tofu then stir-fry for another 5 minutes.
  4. Add the rest of the veggies and 1 tbsp . and saute for 2 minutes.
  5. Add 1 cup veggie stock or water then cover the casserole and simmer for 3-4 minutes.
  6. Transfer veggies to another casserole or pan or large ceramic bowl leaving the liquid in the casserole to use for the noodles then set aside.


Preparing Miki in thick sauce:

  1. Using the same deep casserole with the liquid from sautéed veggies, add 250 gms Miki noodles then add 3 cups of veggie stock or water. Add ¼ cup of water from mushroom soak. Do not cover the casserole and let it simmer for 15-20 minutes. Mix well the noodles making sure re it absorbs water.
  2. Add 2tbsp dark soy sauce and mix well.
  3. Add ¼ cup of dissolved unbleached flour in water to create thicker sauce. Mix well with noodles.
  4. Add sautéed vegetables and chopped pasrley and mix well.
  5. Add sea salt and freshly cracked black pepper to taste.
  6. Serve with slices of calamansi (Philippine lemon).
  7. Makes 5-6 servings.



The technique to make the menu tastier is on how you saute’ mushroom. The longer minutes you saute’ and stir-fry it, the more aroma it will give which means tastier.




Mushroom Congee

Posted By: Margie Babon


Mushroom congee with fried tofu

Congee with calamansi or lemon serve with fried tofu with sauce is a great breakfast or afternoon snack.

When vegetarian or vegan crave for congee even in a typical non-vegetarian restaurant, it is so rare to find congee without the taste of liver and intestine or other animal organs and even the meat stock. If you are a vegetarian for too long like me (going to 9 years now), even the taste of the meat in the veggie sauce or in a soup  taste awful because you know that what you eat comes from animal suffering. You cannot take it to swallow.

The fun of being a vegetarian is you will learn how to cook your own. You will learn how to make recipe tasty with the use of different herbs and spices. And you will crave for foods that are naturally prepared which means you eat food that you know the ingredients which means, food coming from your own kitchen. Instead of exposing yourself from a lot of msg when buying meal from restaurant, it is always always better to learn how to cook your own. Home food is still the best like this recipe of Mushroom Congee for today.

Mushroom congee

Have a bowl of mushroom congee this rainy season.



1 cup glutinous rice, washed

30 gms dried Shiitake mushroom

50 gms dried Black fungi mushroom

4 cloves garlic, chopped

Small portion of ginger, sliced

5 cups water

2-4 cups mushroom stock

2-3 tbsp. canolia oil

2 tbsp Garlic powder

Seasalt to taste



500 gmstofu, slice into cube, fried

Medium red onion, finely chopped

Calamansi (Philippine lemon) or lemon, sliced



Mixture of vinegar and soy sauce  and sugar or

Mixture of freshly squeeze calamansi juice,  soy sauce and sugar


Congee Garnish

2 bulb spring onion, finely chopped

Garlic powder

Freshly cracked pepper

Fresh slices of ginger

Roasted garlic


  1. Soak dried shiitake and black fungi mushroom for an hour
  2. Using medium size casserole, boil shiitake and black fungi mushroom 20-25 minutes.To drain, set aside mushroom stock.  Wait for mushroom to cool before slicing.
  3. In a large sauce pan, warm canola then saute ginger first. When aromatic, add chopped garlic and saute until garlic turn to light brown.
  4. Add slices of boiled shiitake and black fungi mushroom,saute for 5 minutes.
  5. Add mushroom stock and simmer for 5 minutes.
  6. Over medium heat, transfer simmered mushroom to a large stock pot. Add glutinous rice and water and boil for 20 minutes.
  7. While congee is boiling, keep on stirring congee making sure rice will not stick on the bottom of the pot.
  8. Add 2 tbsp garlic powder and salt to taste
  9. Ladle congee in a bowl, squeeze slices of calamansi then garnish with spring onion, garlic powder, slices of fresh ginger (optional).
  10. Serve with sidings of fried tofu cube with red onion garnish and sauce.
  11. Serve while hot.
  12. Makes 6-8 servings


fried tofu with slices of onion

Fried tofu garnish with freshly chopped red onion is a perfect siding for congee.

Congee is also best when served with fried bean sprout or in Filipino term, “Lumpiang Togue.” Will share next time how to make this authentic Filipino fried vegetable wrap.


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