Chicken Mie Noodle Soup

Ingredients

• 2 chicken breast fillets
• 2 Spring Onions
• 1 tbsp oil
• 2 large carrots
• 500 g mushrooms
• 1.2 l chicken broth
• 150 g Mie noodles (Chinese egg noodles)
• 3 tbsp dark soy sauce
• 2 tbsp fish sauce
• pepper from the grinder

Instructions

1. 1.

   Slice the chicken breast into strips. Wash, trim and cut the spring onions into rings. Peel the carrots and slice them diagonally thinly; wipe the mushrooms with a kitchen towel and slice them. Heat oil, brown the chicken, briefly fry in the onions, then add the remaining vegetables and sauté for a moment. Pour in the broth, bring to a boil and simmer for about 7-10 minutes.

2. 2.

   Meanwhile cook the noodles according to package instructions, drain and add them to the soup. Season with soy sauce, fish sauce and pepper, ladle into bowls and serve hot.