Bihun soup

Ingredients for 2 servings:

• 900 ml chicken broth
• 40 g glass noodles
• 20 g mu-err mushrooms
• 2 spring onions
• 1 small red bell pepper(s)
• 1 small carrot(s)
• 30 g soy sprouts
• 150 g chicken, cooked
• 1 tsp sambal oelek
• 3 tbsp soy sauce
• 1 tsp sesame oil
• 1 tbsp rice vinegar
• 1 dashes Worcestershire sauce
• 3 tbsp rapeseed oil

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

“Bihun soup” an invention of the soup manufacturers – here our version of the rice noodle soup

Pour boiling water over the glass noodles and let them soak. It’s best to prepare them according to the package instructions. Soak the Mu Err mushrooms as well. Heat the chicken stock. Wash and trim the spring onions, bell peppers, and carrots, then cut them into fine strips. Briefly cook them in rapeseed oil over medium heat and add them to the chicken stock. Rinse the mushrooms and chop them up a little. Drain the glass noodles and cut them into desired lengths. Add both to the stock. Let the soup simmer over medium heat for about 10 minutes. Shortly before the end of the cooking time, add the bean sprouts and the cooked, shredded chicken. Season the soup with sambal oelek, soy sauce, rice wine vinegar, and Worcestershire sauce. For decoration, place a few spring onion rolls over the soup in a soup bowl.