Cloud ear mushroom soup

Ingredients for 4 servings:

• 15 g mushrooms, dried cloud ears or Mu-err mushrooms
• 120 g Chinese egg noodles
• 3 tsp rice flour, homemade
• 1 liter vegetable broth
• 5 cm ginger, sliced ​​lengthwise
• 2 tbsp soy sauce, Chinese
• 2 tsp rice wine, alternatively sherry
• 1 tsp rice vinegar
• 4 pak choi, small and halved
• 2 stalks spring onion(s), in rolls
• salt and pepper

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Mu err – the stubborn mushroom

Soak the cloud ears in lukewarm water for 20 minutes, drain, and reserve the liquid. Cook the noodles according to the instructions and set aside. In a wok, stir the rice flour into the mushroom liquid. Add the mushrooms, thinly cutting the larger ones into strips. Add all the remaining ingredients and simmer gently for 15 minutes, stirring constantly. Remove the ginger slices and season with salt and pepper. Divide the noodles among 4 soup bowls or cups and top with the soup. Garnish with spring onion rings and serve.