Indonesian Chicken Soup (bihuhnsuppe)

Total Time: 50 mins Preparation Time: 10 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 150 g chicken breasts, cooked and sliced thinly
• 150 g rice noodles
• 10 button mushrooms, sliced
• 5 cloud ear mushrooms, dried
• 40 g bean sprouts
• 80 g bamboo shoots, sliced
• 1 small carrot
• 1 red pepper
• 1 liter water
• 1 chicken stock cube
• 3 tablespoons dark soy sauce
• 1 teaspoon pepper
• 1 tablespoon curry powder
• 3 tablespoons rice wine
• 1 tablespoon rice vinegar
• 2 tablespoons sesame oil
• 1 tablespoon sambal oelek
• 3 tablespoons worcestershire sauce
• salt, to taste

Recipe

• 1 rehydrate the mu-err mushrooms by soaking them in water for 30 minutes, then slice.
• 2 slice the carrot and red pepper.
• 3 break or cut the noodles into approximately 2 inch long pieces.
• 4 bring the water to the boil in a large pan, add stock cube and all other ingredients, apart from the noodles and spices.
• 5 as soon as it comes back to a boil, add the noodles and spices and simmer for approximately six minutes.