Mushroom Soup With Ginger And Garlic
1kg of mushrooms
10 g of Shiitake dried mushrooms
40 g of fresh ginger
6 cloves of garlic
1 stalk of leek
1/4 bunch of thyme
200 g of rice noodles
50ml of soy sauce (with little salt) “Kikkoman”
20 ml of oil
1 bay leaf
1 tsp of black pepper
Mushrooms are peeled and cleaned of stumps.
Caps are allocated and peelings and stumps are placed in a pan with chopped onions, leeks and carrots.
And add 3 peeled and crushed garlic cloves, thyme twigs, shiitake mushrooms, bay leaf and black peppercorns.
Pour approximately 1.5 liter of water.
Cook on low heat for about an hour, then the broth is strained.
The remaining garlic and ginger are peeled, chopped and fried in oil.
Pour the soup, add soy sauce and a little salt.
Set aside caps of mushrooms cut into pieces and put into the soup cook for a further 15 minutes on low heat.
Rice noodles are cooked according to directions on package, drained and put into bowls for serving.
Pour the hot soup and serve.