Mushroom Noodle Soup

Name: Mushroom Noodle Soup
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 250g Arowana fermented hollow noodles; 5s Shiitake Mushrooms; 1 piece Pleurotus eryngii; 1/2 tomato; 1 tablespoon salt; 2 tablespoons Soy sauce; 1 piece Chives; 1 tablespoon Chicken Essence; Some Cooking oil

by Grid blue

4.8 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

3

Pleurotus eryngii and shiitake mushrooms are fragrant and fragrant. Add water to boil them to create a fragrance. How can they be compared with mushroom soup bases blended with food additives? The fermented hollow noodles of Arowana sucked up the soup, and it was a mess. Every bite was so satisfying. Paired with the fried pleurotus eryngii and shiitake mushrooms, it is unforgettable to eat.

Ingredients

250g Arowana Fermented Hollow Noodles
5s Shiitake Mushrooms
1 piece Pleurotus Eryngii
1/2 Tomato
1 tablespoon Salt
2 tablespoons Soy Sauce
1 piece Chives
1 tablespoon Chicken Essence
Some Cooking Oil

Mushroom Noodle Soup

1. Prepare ingredients.

2. Wash the eryngii mushrooms and slice them.

3. Wash the shiitake mushrooms and slice them.

4. Chop chives and slice tomatoes.

5. Pour cooking oil into the wok.

6. Add the eryngii mushrooms.

7. Stir dry until the pleurotus eryngii is golden on all sides and serve.

8. Add a little more oil to the pot and pour the shiitake mushrooms.

9. Stir dry shiitake mushrooms until they change color, pour in pleurotus eryngii and stir fry together.

10. Add a little salt and light soy sauce, stir fry evenly.

11. Pour in clean water.

12. This noodle is especially good for absorbing soup. This noodle adopts active yeast fermentation process. The hollow noodles can absorb the soup better. You need to add more water.

13. After boiling, add the noodles.

14. Add tomato slices.

15. Cook the noodles until there is no white core, add a little chicken essence (or leave it alone), add chopped green onion, and turn off the heat.

16. Especially delicious.

Tips:
1. When dry-stirring Pleurotus eryngii and shiitake mushrooms, the heat should not be too high.
2. You can leave the chicken bouillon, because the soup is very fresh.