Vegetable soup with glass noodles

Ingredients for 1 servings:

• 6 mushrooms, Chinese (Tongu mushrooms), dried
• 100 g glass noodles
• 2 carrots
• 1 stalk(s) leek
• 100 g mushrooms (chanterelles)
• 2 tbsp oil (peanut oil)
• 1 liter meat broth
• 2 tbsp soy sauce, light
• Salt
• Pepper, white
• ½ tsp sambal oelek

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Chinese cuisine

Soak the tongu mushrooms in cold water for about 30 minutes. Then remove them, remove the stems, and chop them finely. Soak the glass noodles in cold water, then cut them into small pieces using scissors and set them aside. Trim and wash the vegetables and cut them into thin strips. Trim the chanterelles and slice them thinly. Heat the peanut oil in a pan or wok and briefly sauté the mushrooms, vegetables, and chanterelles. Pour the broth into a pot and cook the glass noodles for 8 minutes. Add the vegetables and mushrooms and season with soy sauce, salt, pepper, and sambal oelek. Serve immediately.