Chinese Mushroom Noodle Soup

Ingredients for 4 servings:

• 120 g mushrooms
• ½ cucumber(s)
• 2 spring onions
• 1 clove(s) garlic
• 2 tbsp oil
• 600 ml water
• 50 g noodles, Chinese rice noodles
• some salt
• 1 tbsp soy sauce

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Wash the mushrooms, pat dry with a paper towel, and slice thinly. Halve the cucumber lengthwise and scoop out the seeds with a spoon. Slice the cucumber thinly. Finely chop the spring onions and slice the garlic thinly. Gently heat the oil in a wok or large frying pan. Add the spring onions and garlic and fry briefly, stirring without allowing them to brown. Add the mushrooms and fry for 2-3 minutes, stirring occasionally. Deglaze with the water. Break the noodles into short pieces and add them to the soup. Bring the soup to a boil, stirring occasionally. Add the cucumber slices, salt, and soy sauce. Simmer everything together for 2-3 minutes. Ladle the soup into warmed bowls and serve immediately.