Chinese-style cellophane noodle soup with Shiitake powder

Everybody will love this cellophane noodle soup! Shiitake powder makes it really delicious!

Ingredients (2 servings) (30 minutes)

  • 30g Mung bean cellophane noodles
  • 100g minced pork
  • 1 clove Garlic (minced)
  • 1/2 Welsh onion
  • 3 cabbage leaves
  • 1/2 Tbsp Sesame oil
  • 2 Tbsp Chicken soup base-A
  • 1 Tbsp Shiitake powder-A
  • 800ml Water-A
  • 1 Tbsp Sake-B
  • 1 tsp Oyster sauce-B
  • a pinch of salt and pepper-B
  • 20g Grated ginger

Steps

1

Rehydrate the cellophane noodles in hot water and cut into easy-to-eat lengths.
2

Slice the Welsh onion diagonally into 5mm-wide pieces, and slice the cabbage into 5mm-wide strips.
3

Heat the sesame oil in a pot and stir fry the garlic. When the aroma of the garlic starts to come out, add the minced pork and stir fry.
4

Add the Welsh onion and cabbage and stir fry. Then add the cellophane noodles and stir fry very briefly.
5

Add the flavorings marked A. Once boiling, remove the scum.
6

Season with the flavorings marked B, switch off the heat and add the grated ginger.

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