Prepare the ingredients:
– Dice various vegetables into small cubes
– Blanch tomatoes to remove skins, then cut into chunks
– Soak wood ear mushrooms until rehydrated and dice
– Soak soybean sprouts in water and remove skins
– Finely chop scallions and ginger
Cook the sauce:
– Heat oil in a wok and sauté scallions and ginger until fragrant
– Add tomatoes and stir-fry until they release their juices
– Pour in beef broth and water, bring to a boil
– Add remaining ingredients and simmer until nearly cooked
– Season with Sichuan pepper powder, salt, and soy sauce
Make the pasta:
– Mix flour with cold water to form a dough, rest for 30 minutes
– Roll dough into 5mm thick sheets and cut into strips
– Dice strips into small pieces and thumb-press into shell shapes
– Boil Mashi in water using noodle-cooking method
Final preparation:
– Combine cooked Mashi with prepared sauce and mix thoroughly
– Serve with chili oil and sesame oil to taste