Clear Soup with Mushrooms and Noodles

A delicious mushroom dish for any occasion!

Rinse the mushrooms and dry with a piece of kitchen paper. Cut them thinly. Do not remove the shells and veils, because they intensify the flavor.

Cut the cucumber in half lengthwise. Scrape out the cucumber seeds with a teaspoon. Slice the cucumber thinly.

Chop the spring onions finely and cut the garlic clove into thin sticks.

Heat the vegetable oil in a wok or possibly large pot.

Add the spring onions and garlic and sauté for 30 seconds. Add the mushrooms and pan fry for 2-3 min.

Add 600 ml of water. Break the noodles into small pieces and add to the soup. let it bubble up, stirring occasionally.

Add the cucumber slices, salt and soy sauce and simmer on low for 2-3 min.

Divide the noodles and vegetables evenly among preheated soup cups and bring the soup to the table hot.

REQUIRED. This will remove just a little bit of the possible bitter savory taste and it looks more attractive when cut.

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