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A Favorite Recipe: Chinese Noodle Soup
Ingredients
6 dried Shittake mushrooms
2 oz packet of egg noodles
3 ½ cups chicken stock
1 ½ cups bite-size pieces ham, cooked chicken or cooked pork
1 cup thinly sliced Chinese cabbage or white cabbage
Pinch of black pepper
1 large green onion, finely sliced, to garnish
2 tablespoons chopped fresh parsley, to garnish
Preparation method- Cover the dried mushrooms with warm water in a small bowl and let stand for 30 minutes. Rinse well and squeeze to drain. Slice thinly.
- Meanwhile, in a large saucepan, cook the noodles according to the directions on the package. Drain well and set aside. In the same saucepan, bring the stock to the boil.
- Stir in the mushrooms, the pieces of meat, the sliced cabbage and the pepper. Lower the heat and simmer, covered, for 10 minutes.
- To serve, place the noodles in soup bowls. With a slotted spoon, lift the mushroom mixture out of the soup and place on the noodles.
- Carefully pour the soup over. Garnish with green onion and parsley.
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