Chinese mushroom soup is prepared literally in a matter of minutes. It is often boiled in water, but the soup is much tastier with chicken broth. As for mushrooms, it is not at all necessary to take those specific to Asian cuisine. Champignons, which the Chinese also respect, are quite suitable. Don't get hung up on sesame or olive oil, take regular sunflower oil. I have udon noodles, which I love very much, but this is optional. Do not be confused by boiled cucumbers, they are very similar to boiled zucchini. Overall, the soup is delicious and satisfying.
Prepare the ingredients for making Chinese mushroom soup.
Peel the garlic, wash and chop finely. There is no need to grind in the press. Place the garlic in the skillet.
Wash green onions, chop finely and add to garlic. Pour in vegetable oil and fry the garlic and onion for 2-3 minutes, stirring.
Wash the cucumber, cut and remove the seeds. Cut into straw. Add to the skillet with chives and garlic. Cook for another 2-3 minutes.
Peel the champignon caps. Chop the mushrooms randomly and add to the pan with garlic, green onions and cucumbers.
Fry for another 2 minutes, stirring.
Pour chicken stock into a saucepan and add the contents of the pan.
Bring the soup to a boil and add the noodles.
Add soy sauce, salt to taste and cook for 5-6 minutes until noodles are done.
Chinese mushroom soup is ready. Serve first at lunch.
Categories: Diet recipes