We're reaching the end of 100 Favorite Dishes countdown! Every day until the publication of our fantabulous Best Of Issue, we'll list our favorite meals this year in descending order. Enjoy, pass it on, and tune in daily!
By now you know the tricks of the trade on how to eat at Din Tai Fung South Coast Plaza. You know that opting for a seat at the bar instead of an actual table will save you about an hour's wait. You know that the correct ratio of vinegar to soy sauce for a proper slurry with which to dip your XLBs is 3 to 1. You know that when you splurge for the black truffle XLBs, you are NOT to dip them in anything.
But did you know about the soup with the tofu puffs and glass noodles? It's decidedly a B-side dish here. Compared to everything else you could have at Din Tai Fung, the tofu puffs and glass noodle soup is actually quite plain. Heck, some might say it's downright bland.
It's got exactly four components: chicken broth, fried tofu puffs, tofu-skin-wrapped pork, and those clear noodles. And it tastes just as you would imagine those things would taste put together. Yet, it's the simplicity that stuns. This is a dish that comforts in a way that only a dish like this could. It's the essence of everything that is uncomplicated and clean about Din Tai Fung's Taiwanese cooking.
But more than that, it's just good, simple, mom-food. When you're feeling low, under-the-weather, or just in need of something that pats you on the back and says "There, there, it'll be alright", this is the dish to do it. And it's also the one dish Din Tai Fung makes that actually travels well enough for take-out.
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Of course, you know enough to call ahead, right?
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