Chinese Vermicelli and Chicken Soup
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INGREDIENTS 1/2 pound green bean noodles
1/3 cup sliced wood ears or 2/3 cup sliced mushrooms
1 cup chicken breast, cut into 2 x 1/2-inch pieces
Salt, to taste
1/2 teaspoon white or black pepper
1 tablespoon chopped green onion
6 cups bouillonCook chicken pieces in boiling bouillon for 15 minutes. Skim while cooking. Add Chinese vermicelli and sliced mushrooms. Cook for 15 minutes more. Season the soup with salt, pepper, and chopped green onion.
Makes 6 servings
NOTES - Chinese vermicelli (mien) is a clear, transparent and dried fine noodle made from mung bean starch. They are available at Oriental grocery stores, and in some large supermarkets. "Wood Ears" or "Cat Ears", are a special kind of mushroom used in this soup. Wood Ears do not have any mushroom flavor but are used for their crispness.
To use Chinese vermicelli and wood ears, soak them in cold water for 20 minutes before using. Rinse the wood ears well and slice them coarsely. If wood ears are not available, used sliced canned mushrooms.