50 ml ( or 25 ml of 4x noodle soup base)2x noodle soup base
1 Tbsp vegetable oil
Fold the dried Shiitake stems, rinse them off, and soak them in water for 1 hour (the broth will be used later). Cutting in half in the middle of the process will help the fluff to expand more quickly.
Cut chicken into bite-sized pieces.
Heat salad oil in a pan and saute chicken until it changes color.
Add Shiitake and the rinsed dried vegetables (root vegetable mix) to the pan in step 3, and add 400 ml of the Shiitake stock plus water.
Bring to a boil over high heat, remove scum and simmer over medium heat for 10 minutes.
Add noodle soup base and cook over low heat, stirring with a wooden spatula, until the soup has been reduced, about 10 minutes.