Bihun soup recipe
Bihun Soup recipe
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♼ Featured image is generic and does not represent the final look of a dish.
|150 g||chicken breast fillet|
|100 g||rice vermicelli noodles, cut into a length of 4cm|
|10||mushrooms, thinly sliced|
|5||black fungus mushrooms|
|50 g||soy bean sprouts|
|100 g||bamboo shoots|
|1 small||carrot, thinly sliced|
|1||red bell pepper, thinly sliced|
|1 liter(s)||vegetable stock|
|3 tbsp||soy sauce|
|1 tsp||black pepper, freshly ground|
|1 tbsp||curry powder|
|3 tbsp||rice wine|
|2 tbsp||dark sesame oil|
|1 tsp||chilli powder|
|3 tbsp||Worcestershire sauce|
|salt, to taste|
Soak black fungus mushrooms in warm water for about 1 hour. Rinse and cut into stripes.
In a casserole boil chicken for 20 minutes and cut into slices.
Bring vegetable stock to the boil, add all ingredients except noodles and spices, bring to the boil again and then add noodles and spices and cook at low heat for another 6 minutes.
ca. 20 min
ca. 10 min
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