Description
Noodle soup with Chinese mushrooms "nameko" and Brussels sprouts. Quick, delicious, easy and healthy soup in the Chinese style. The main thing in this soup - it's simplicity and the principle of the preparation. The ingredients here are easily replaceable. For example, the mushrooms I use Chinese mushrooms, but shiitake fresh or dried (previously soaked) are also suitable as oyster mushrooms, and even mushrooms. Instead of Brussels sprouts you can safely use shredded Peking or Chinese Bok-Choy. Well, if you want to deviate from the vegetarian option, chicken broth instead of water and chicken instead of tofu (or together with) will this soup only benefit.
Ingredients
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Mushrooms
200 g
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Noodles
100 g
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Leeks
1 piece
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Green onions
1 handful
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Tofu
50 g
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Soy sauce
0.5 cup
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Vegetable oil
1 Tbsp
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Corn starch
1 tsp
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Brussels sprouts
200 g
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Chili
-
Black pepper
Cooking
To prepare the products.
Cabbage wash and remove outer leaves. Remove the stalk and cut the cabbage into quarters.
Leeks and green onions cut into thin rings. Tofu cut into cubes.
Boil water and send the mushrooms to boil for about 5 minutes. * If you use chicken, boil it first. To remove from pan, cool and disassemble the fiber. Mushrooms cooked in the resulting chicken broth.
At the same time to warm up in a saucepan with a thick bottom or a wok of vegetable oil with sesame. Add leek, lightly fried.
Then add the cabbage. Fry until a light "Golden".
Mushroom extract with a slotted spoon and add to the cabbage. Add black or red pepper (optional). Stir fry for about 3 minutes all together.
At this time, into the saucepan where you cooked the mushrooms, put the noodles, boil according to package instructions (about 3 minutes).
Noodles remove with a slotted spoon and add to the cabbage with mushrooms, stir.
Pour in the soy sauce.
Add water, where cooked mushrooms and noodles. Add the green onions. Boil all together for about 2 minutes.
At this time, dilute a teaspoon of starch in 0.5 cups boiled water with 2 teaspoons of soy sauce.
The contents of the pan/wok, add tofu cubes, a thin stream pour in the starch solution and stir, boil all together for about 2 minutes until thick.
The soup is ready. Feeding it should be hot, sprinkled with sesame seeds or chilli flakes (optional), garnish with green onions. Also separately apply soy sauce so everyone can adjust the saltiness of the soup to your taste, adding it to the plate.
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