Chinese noodle soup

Chinese noodle soup


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Chinese food has been embraced since takeaway restaurants sprang up in both city and rural locations. Quick and easy dishes such as this noodle soup soon found their way into Grandma's kitchen.

Lynn Cole

Serves: 6 

  • 6 dried Chinese mushrooms
  • 60 g Chinese egg noodles or fine egg noodles
  • 3 1/2 cups chicken stock (recipes on this website)
  • 1 1/2 cups bite-size pieces ham, cooked chicken or cooked pork
  • 1 cup thinly sliced Chinese cabbage or other cabbage
  • Pinch of black pepper
  • 1 1arge spring onion, with top, finely sliced, to garnish
  • 2 tablespoons chopped fresh parsley, to garnish

Preparation:45min  ›  Cook:15min  ›  Ready in:1hour 

  1. Cover the dried mushrooms with warm water in a small bowl and let stand for 30 minutes. Rinse well and squeeze to drain thoroughly. Slice thinly, discarding the stems.
  2. Meanwhile, in a large saucepan, cook the noodles according to the directions on the package. Drain well and set aside. In the same saucepan, bring the stock to the boil. Stir in the mushrooms, the pieces of meat, the sliced cabbage and the pepper. Lower the heat and simmer, covered, for 10 minutes.
  3. To serve, place the noodles in soup bowls. With a slotted spoon, lift the mushroom mixture out of the soup and place on the noodles. Carefully pour the soup over. Garnish with spring onion and parsley.

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