Ingredients:
250g of lamen noodles
Broth
1 liter of water
1 chicken carcass (or 2 chicken bouillon cubes)
1 teaspoon of salt
1/4 teaspoon of monosodium glutamate
1/4 teaspoon of black pepper
1 tablespoon of sesame oil
Chinese chives, cut into pieces
1/3 cup of finely chopped scallions
Mushroom
3 soup spoons of butter
200g of Chinese mushroom (Hiratake or Shimeji)
Salt to taste
Broccoli
2 cups of cooked broccoli
Ingredients:
250g of lamen noodles
Broth
1 liter of water
1 chicken carcass (or 2 chicken bouillon cubes)
1 teaspoon of salt
1/4 teaspoon of monosodium glutamate
1/4 teaspoon of black pepper
1 tablespoon of sesame oil
Chinese chives, cut into pieces
1/3 cup of finely chopped scallions
Mushroom
3 soup spoons of butter
200g of Chinese mushroom (Hiratake or Shimeji)
Salt to taste
Broccoli
2 cups of cooked broccoli
Preparation:
1
Cook the lamen noodles in boiling water for three to five minutes, until al dente
Drain
2
Boil the broth, add the chicken carcass (or chicken bouillon cubes) and cook on low heat for 10 minutes
Remove the carcass and season the broth with salt, monosodium glutamate, black pepper, and sesame oil
Add the Chinese chives to the broth and cook for two minutes
Remove and set aside
3
In a pan, melt the butter and sauté the mushroom until soft
Season with salt
Add the scallions to the broth
Combine the cooked lamen noodles, broccoli, shimeji mushrooms, and Chinese chives
Serve.
