Chinese mushroom soup

Chinese mushroom soup

Preparation:

Light, refreshing soup with mushrooms, cucumbers and small rice noodles with

soy sauce and light garlic flavor.

1. Wash the mushrooms and wipe them with kitchen towels. Finely chop.

Slice the cucumber lengthwise, scoop out the seeds with a spoon, and thinly slice the cucumber.

2. Finely chop the green onion, and the garlic into thin strips. fry the onion

and garlic in a wok for 30 seconds, add mushrooms and fry for 3-4 minutes.

3. Add 600 ml of water, break up the noodles and add to the soup. Bring to

boil, stirring. Add cucumber slices, salt, soy sauce, cook 2-3

minutes.

4. Serve the soup in warm bowls.

On a note:

De-seeded cucumbers look prettier when sliced.

form, and this helps to reduce the bitterness, but if you want, you can leave

seeds.

Bon appetit!