Chinese soup with mushrooms and rice noodles
6 servings
40 minutes
Funchose is practically devoid of any taste, but absorbs them well. Therefore, the dish acquires the taste and aroma of other ingredients: mushrooms, vegetables, meat, seafood. Noodles are called glass due to the transparency that they acquire during the cooking process. Noodles are almost invisible in the broth, but soup with funchose will be thicker and richer than usual.
1
Soak rice noodles in cold water for 10 minutes. At the same time, soak shiitake and muer in boiling water.
- Glass (cellophane) noodles: 80 g
- Shiitake mushrooms: 10 pieces
- Dried wood ear mushrooms: 10 pieces
2
After 20 minutes, once the shiitake have softened, cut off the stems and slice the caps in half. Cut the muer mushrooms into 3-4 pieces. Cut the cao-gu or oyster mushrooms in half.
- Shiitake mushrooms: 10 pieces
- Dried wood ear mushrooms: 10 pieces
- Canned straw mushrooms: 10 pieces
3
In a deep pot, heat 2 tablespoons of vegetable oil. Sauté ginger and garlic paste (ginger and garlic can be grated finely) for 2 minutes. Add mushrooms and sliced tomato. Stir-fry on high heat, stirring quickly, for 5 minutes.
- Ginger paste: 2 teaspoons
- Garlic paste: 2 teaspoons
- Shiitake mushrooms: 10 pieces
- Dried wood ear mushrooms: 10 pieces
- Canned straw mushrooms: 10 pieces
- Tomatoes: 1 piece
4
Add broth, 13 spices, soy sauce. Reduce the heat.
- Vegetable broth: 1 l
- Chinese thirteen-spice blend: 1 teaspoon
- Light soy sauce: 2 tablespoons
5
Cook the soup on low heat with the lid on for 15 minutes.
6
The soup is poured into deep bowls and served hot. It can be garnished with herbs, lemon slices, or halves of quail eggs. Funchoza is quite filling, so this soup is eaten without bread.
- Glass (cellophane) noodles: 80 g
7