in China, Soup Recipes

Chinese vegetable soup with glass noodles

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Ingredients for 4 servings:

  • 6 mushrooms (dried Tongu mushrooms)
  • 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

Soak the mushrooms in cold water for about 30 minutes, remove, remove the stems, and chop finely. Soak the noodles in cold water, then cut into small pieces with scissors and set aside. Trim and wash the vegetables and cut into thin strips. Trim the chanterelles and slice them thinly. Heat the 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, freshly ground pepper, and sambal oelek.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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