Summary

Ingredients

• ml 1,000 chicken broth
• 50 g Mie noodles
• 0.5 stick ½ leek
• 1 carrot (s)
• 1 bell pepper (s)
• 0.5 ½ broccoli
• 100 g celery
• 5 mushrooms
• 5 Mu-Err mushrooms, dried
• 1 piece (s) ginger
• Chilli pepper (s), depending on the spiciness ½-1 whole
• 2 cloves garlic)
• 1 teaspoon lemongrass powder
• 300 g chicken fillet (s)
• some oil, for frying
• salt
• Soy sauce, light, quantity as desired
• peanut oil

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Instructions

1. Soak the Mu-Err mushrooms and cut into narrow strips.
2. Clean the leek, carrot, celery, bell pepper, broccoli and mushrooms and cut into rings / strips. Peel and finely dice the ginger and garlic. Cut the chilli pepper into fine rings.
3. Sauté the vegetables in the oil. Add the ginger, garlic and mu-err mushrooms, pour in the broth and cook. Add the chili rings about halfway through the cooking process.
4. Fry the chicken fillets all around and then cut into approx. 1 cm wide slices.
5. Cook Mie noodles according to the instructions on the packet.
6. As soon as the vegetables are cooked (they should have a bite), add the chicken and the drained noodles. Season the soup with soy sauce, salt, lemongrass powder and a few drops of peanut oil.