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
Stock Base
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Water 500 ml
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Knorr Concentrated Chicken Bouillon 1kg 20 g
Condiments
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Ginger, chopped 30 g
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Garlic, chopped 30 g
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Black Fungus, soaked and sliced 200 g
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Fresh Shitake mushroom, sliced 200 g
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Glass noodles, soaked 400 g
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Fried Beancurd Puff 50 g
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Chinese Sausage, sliced 100 g
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Spring Onion, sliced 10 g
Before Serving
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Cooking Oil 50 ml
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Oyster Sauce 20 g
Preparation
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Stock Base
- Heat up water in stock pot.
- Add in Knorr Concentrated Chicken Bouillon, simmer for 5mins.
- Set aside for later use.
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Condiments
- Prep all other ingredients accordingly.
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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.
