Mushrooms and Glass Noodles in Chicken Soup
When a craving for chicken noodle soup hits, give this easy recipe a try. All you need is a few easy-to-find ingredients and you’ll be cooking up a delectable all-time favourite in less than 30 minutes.
Ingredients
Mushrooms and Glass Noodles in Chicken Soup
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$191.6
Stock Base
Water
/ml
500.0 ml
0%
Knorr Concentrated Chicken Stock 1kg
/g
20.0 g
0%
Points
Condiments
Ginger, chopped
/g
30.0 g
0%
Garlic, chopped
/g
30.0 g
0%
Black Fungus, soaked and sliced
/g
200.0 g
0%
Fresh Shitake mushroom, sliced
/g
200.0 g
0%
Glass noodles, soaked
/g
400.0 g
0%
Fried Beancurd Puff
/g
50.0 g
0%
Chinese Sausage, sliced
/g
100.0 g
0%
Spring Onion, sliced
/g
10.0 g
0%
Before Serving
Cooking Oil
/ml
50.0 ml
0%
Oyster Sauce
/g
20.0 g
0%
/
Stock Base
-
Water 500.0 ml
Condiments
-
Ginger, chopped 30.0 g
-
Garlic, chopped 30.0 g
-
Black Fungus, soaked and sliced 200.0 g
-
Fresh Shitake mushroom, sliced 200.0 g
-
Glass noodles, soaked 400.0 g
-
Fried Beancurd Puff 50.0 g
-
Chinese Sausage, sliced 100.0 g
-
Spring Onion, sliced 10.0 g
Before Serving
-
Cooking Oil 50.0 ml
-
Oyster Sauce 20.0 g
Preparation
-
Stock Base
- Heat up water in stock pot.
- Add in Knorr Concentrated Chicken Stock, simmer for 5mins.
- Set aside for later use.
-
Condiments
- Prep all other ingredients accordingly.
-
Before Serving
- Heat up wok, add in oil, sweat ginger and garlic till light brown.
- Add in oyster sauce, shitake mushrooms and black fungus and stir fry well.
- Add in glass noodle and add in stock base.
- Bring to simmer and add in fried beancurd puff and Chinese sausage.
- Simmer for 5 mins. Transfer to bowl.
- Garnish with spring onion slices.
- Ready to serve.
