1 pound fresh or dried thin egg noodles—cooked, drained and cooled.
6. small dried wood ear mushrooms.( 1/2 ounce; see Note).
—kernels cut off, cobs cut crosswise into 1-inch pieces.2 quarts plus 1 cup low-sodium chicken broth.1. large chicken thigh.
2-inch piece of fresh ginger., sliced 1/2 inch thick, plus 1/2 cup celery leaves.
short grain or sushi rice.
Put the scallops and mushrooms in 2 small separate bowls and cover with water.Meanwhile, make the cake.
Butter the bottoms and sides of three 8-inch round cake pans.Line the bottoms with parchment paper, then butter the paper..
In a medium bowl, whisk the eggs, egg yolks, molasses and vanilla until smooth.In a small bowl, mix the buttermilk with 1/3 cup of hot water..