Chinese chicken soup: Submitted by: Mandy Jackson | Date Added: 1 Jan 2012
Listed in: Soups

5 cups chicken broth
1 / 4 teaspoon of. teaspoon cayenne pepper
4 oz (100 g) mushrooms (shitake)
A heart of lettuce
1 large egg
A small bunch of cilantro
1 1 / 2 oz (40 g) vermicelli

Bring broth to a boil with the cayenne pepper in a large saucepan.

Remove stems and clean mushrooms. Cut into thin slices. Feuiilles Wash lettuce and cut into strips. Beat the egg omelette. Wash and chop the coriander (1 tsp. At the table).

When the broth boils, add the mushrooms and simmer for 2 minutes. Coarsely break the vermicelli. Add to soup and cook for 3 minutes so that it remains firm. Add lettuce and then bring to boil.

Remove from heat. Slowly pour the beaten egg, stirring gently so it cooks immediately into filaments. Sprinkle with chopped cilantro and serve.

Makes 4 servings

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