Summary

Ingredients

• 150 ml water
• 30 g mushrooms (Shiitake), dried
• 1 liter chicken broth
• 3 cm ginger, grated
• 4 clove (s) garlic, thinly sliced
• 100 g mushrooms, thickly sliced
• 1 tablespoon soy sauce
• 70 g noodles, (rice noodles)
• 3 spring onions, cut into thin rings
• Coriander greens, chopped, fresh for garnish

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Instructions

1. Boil the water and add the shiitake mushrooms and let steep for 10 minutes. Then remove the mushrooms and roughly chop them, set aside. Pass the mushroom water through a sieve and collect in a saucepan. Add the broth to the mushroom water and bring to the boil. Add ginger, garlic, shiitake, mushrooms and soy sauce. Cover the soup and simmer on a low heat for 10 minutes.
2. Pour hot water over the pasta in a bowl and let it steep for 10 minutes. Drain and add to the soup. Let simmer for another 3 - 4 minutes. Scatter the spring onions over the soup and garnish with coriander.