Asian-Style Noodle Mushroom Soup

Ingredients

• 3 dried Mu-Err mushrooms
• 1 handful shiitake mushrooms
• 1 handful oyster mushrooms
• 1 Spring onion
• 2 tbsp butter
• 1 tbsp dark soy sauce
• 500 ml vegetable broth
• 2 stalks lemongrass
• 500 ml water
• 2 tbsp Light soy sauce
• 2 tsp rice vinegar
• Salt
• Pepper
• 300 g cod fillet
• 3 tbsp semolina
• 1 egg
• 1 Egg white
• 1 tbsp oyster sauce
• 150 g Asian soup noodles
• 2 tbsp chives rolls

Instructions

1. 1.

   Soak the dried Mu-Err mushrooms in cold water for about 15 minutes until they swell. Clean and slice them into strips. Then sauté the mushrooms in hot butter for about 3 minutes. Wash the spring onion and cut it into rings. Add the white part. Deglaze with soy sauce. Pour in the fish sauce. Cut the lemongrass lengthwise, add it, and bring to a boil. Add water and soy sauce. Simmer for a total of 15 minutes. Season with rice vinegar, salt, and pepper.

2. 2.

   Cut the cod fillet into pieces and blend finely with semolina, egg, egg white, and oyster sauce. Then stir in the green part of the spring onion. Let it sit in the refrigerator for 15 minutes to swell. Afterwards shape into balls. Let them cook in the simmering soup for about 20 minutes.

3. 3.

   Cook the soup noodles according to package instructions, drain. Add them to the soup. Serve garnished with chives rolls.