Chinese Noodle Soup
2 tablespoons of dried Chinese mushrooms
2 tablespoons of sherry
2 tablespoons of soy sauce
Salt and pepper to taste
A pinch of ground ginger
1/2 pound of boneless pork, cut into thin strips
4 cups of salted water
8 ounces of transparent (cellophane) noodles
5 ounces of bamboo shoots, drained and thinly sliced
2 quarts of chicken broth
3 tablespoons of vegetable oil
1/2 cup of diced cooked chicken
5 ounces of ham steak, diced
1/2 cup of chopped watercress
Soak the mushrooms in water to cover for 30 minutes, drain, slice and
set aside.
Combine the sherry, soy sauce, salt, pepper, and ginger in mixing bowl.
Add pork and let stand, covered, for 1 hour.
Bring salted water to a boil in large saucepan. Add noodles and cook for
10 minutes, drain and set aside. Add mushrooms, bamboo shoots and
noodles to chicken broth, simmer for 2 minutes.
Remove pork from soy sauce mixture, pat dry. Saute pork in vegetbale oil
for 2 minutes. Add pork, chicken, ham, and watercress to broth. Heat
thoroughly, then spoon broth into individual soup bowls and serve.
Serves 6 |
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