Cabbage soup

with bamboo shoots

For 4 servings

5 dried cloud ear mushrooms

1 can of bamboo shoots (230 g drained weight)

250 g Chinese cabbage

1 leek

100 g thin rice noodles

1 ¼ l chicken broth

1 tbsp soy sauce

Preparation time: approx. 15 minutes
plus soaking time: approx. 12 hours
plus cooking time: approx. 30 minutes

Per serving approx. 340 kcal / 1424 kJ 41 g E, 7 g F, 40 g KH

1  Soak the cloud ear mushrooms overnight. Strain the next day and cut into fine strips. Put the bamboo shoots in a colander and let them drain.

2  Clean the Chinese cabbage and leek, wash thoroughly and cut into fine strips with the bamboo shoots.

3  Cook and drain the rice noodles according to the package insert. Bring the chicken broth with the leek, bamboo shoots and mushrooms to the boil and simmer for 20 minutes. Then add the Chinese cabbage and cook for another 5 minutes. Season with soy sauce.

4  Divide the noodles in soup bowls, pour the hot soup over them and serve immediately.