Remove dirt from fresh mushrooms, soak in cold water for 2 hours, then drain and rinse well. Chop them with a knife and blanch them in a skillet in boiling water for 2-3 minutes. Take a large saucepan, put mushrooms in it, pour 3 liters of cold water and put on high heat. Peel the potatoes, cut into small slices, and toss in the saucepan as soon as the broth boils in it. Reduce heat to medium and cook mushrooms and vegetables for 20-25 minutes.
Peel the onion, cut into cubes and sauté in a skillet. Once the potatoes are tender, add the onion dressing and the noodles. Cook for another 3-4 minutes, then season with salt to taste and toss in the bay leaf. Set aside the pot and let the soup sit for another 10 minutes, covered. Pour it into deep bowls and sprinkle with chopped dill.
Chinese Noodle Soup with Peking Cabbage and Chicken Breast
Ingredients: – 400 g chicken breast fillet; – 200 g of fine vermicelli; – 250 g of Chinese cabbage; – 5-6 feathers of green onions; – 1 liter of chicken broth; – 3 tbsp. sherry or any fortified dry wine; – 2 tbsp. sesame or olive oil; – 3 tbsp. soy sauce; – 1 tbsp. apple cider vinegar; – 3 cloves of garlic; – 20 g of ginger root; – a pinch of dried chili; – 10 g fresh cilantro; – salt.
Make a chicken breast marinade with sherry, soy sauce, vinegar, 1 tbsp. butter, crushed garlic, chopped ginger and chili, carefully mixing all the ingredients. Cut the white meat into small cubes, fill them with the resulting mixture for 2 hours and refrigerate. Cut the Chinese cabbage into thin strips and the green onions into 4–5 cm long tubes and fry everything in 1 tbsp. butter over medium heat for 5 minutes. Transfer vegetables to a saucepan, add broth and bring to a boil. Add the chicken pieces along with the marinade. Reduce the heat to medium and cook the soup for another 5 minutes.
Cook the vermicelli separately until almost cooked (as written on the package, minus 1 minute). Throw it in a colander and let the water drain, then toss it into a saucepan and stir the soup. Season with salt to taste and set aside. Let the dish steep for at least 5 minutes and serve the noodle soup in portions. Sprinkle chopped cilantro onto each plate before serving.