Chinese-style mushroom chicken soup

Recipe from: 6/1/2000 12:00:00 AM
Ingredients 10
Servings 4
Time

Ingredients

  • 150
    g
    thin egg noodles or spaghetti
  • 30
    ml
    oil
  • 350
    g
    fresh brown mushrooms, thinly sliced
  • 1
    bunch spring onions, sliced into julienne strips
  • 15
    ml
    soy sauce
  • 30
    ml
    sherry (optional)
  • 1
    Litres
    chicken stock
  • 2
    cooked chicken breasts, shredded
  • 125
    ml
    bean sprouts
  • fresh coriander leaves to garnish
 

Method

 
1. Cook noodles according to directions on packet. Drain and cut into shorter lengths with scissors. 2. Heat oil and sauté mushrooms and spring onions until soft. 3. Add soy sauce, sherry and stock. Bring to the boil and cook gently for 3 minutes. 4. Add noodles, chicken and bean sprouts. Heat gently, without boiling, for 5 minutes. 5. To serve, divide noodles and soup among 4 bowls and garnish with chopped coriander leaves.
 

 

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