This is a deliciously fast & easy soup to make.
|1||Spring onion – roughly chopped|
|250||Grams||Chicken breast – thinly sliced|
|300||Grams||Button or pre-soaked Shitake mushrooms|
|1||Bunch||Choy sum – chopped|
|250||Grams||Fresh thin cooked egg noodles|
|150||Grams||Enoki mushrooms – trimmed|
|Place garlic and spring onions into the TM bowl.
|Remove lid, scrape down sides of bowl. Add 10grams Olive oil.||2 min||100||1||Saute’|
|Remove lid. Add 20grams Olive oil and 300 grams mushrooms.||4 min||90||Reverse 1||Cook until tender|
|Pour in 1200 grams stock and choy sum stalks only, reserve the leaves.||12 min||100||Reverse 1||Bring to the boil|
|Reduce the heat||5 min||90||Reverse 1||Simmer|
|Add the reserved choy sum leaves, 250 grams chicken and 150 grams of enoki mushrooms.||3 min||90||Reverse 1||Cook until leaves have wilted|
- Divide noodles into bowls and ladle soup over the top wait 1 minute and serve