Asian chicken soup

Name: Asian chicken soup
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 5 g dried Mu-Err (Chinese mushrooms); 2 small onions; 2 thick carrots; 2 small chicken fillets (approx. 125 g each); 1 l Vegetable broth (instant); 7-10 Tbsp freshly ground white pepper; 1/2 bunch Parsley; 75 g Glass noodles (Chinese vermicelli); 7-10 Tbsp Salt; 7-10 Tbsp Soy sauce

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

5 g dried Mu-Err (Chinese mushrooms)
2 small onions
2 thick carrots
2 small chicken fillets (approx. 125 g each)
1 l Vegetable broth (instant)
7-10 Tbsp freshly ground white pepper
1/2 bunch Parsley
75 g Glass noodles (Chinese vermicelli)
7-10 Tbsp Salt
7-10 Tbsp Soy sauce

Directions

1
Put the mushrooms in a small bowl and pour boiling water over them. Leave to swell for at least 30 minutes. Meanwhile peel onions and dice them very finely. Clean and wash the carrots and cut them into diagonally thin slices.
2
Cut out different Asian motifs from the carrots as you wish. Drain and clean the mushrooms. Wash the chicken fillets thoroughly. Bring stock and onions to the boil, season with pepper. Add the chicken fillets and mushrooms and cook for about 20 minutes.
3
Lift the chicken filet out of the broth and let it cool down a little. Add carrots and simmer for about 5 minutes at medium heat. In the meantime cut the chicken fillets into thin slices. Wash parsley, dab dry and cut into strips.
4
Add the chicken fillets and noodles to the stock and leave to stand for 1 minute. Season soup with salt, pepper and soy sauce. Serve sprinkled with parsley.